For the Snakehead Skewers:
In a nonreactive container, mix to combine buttermilk and hot sauce. Distribute the snakehead chunks onto four 6-inch skewers. Dunk snakehead skewers into the buttermilk mixture and let marinate at least 3 hours in the refrigerator.
For the Fryer Dredge:
In a large bowl, whisk to combine all ingredients.
For the Alabama White Sauce:
In a large bowl, mix to combine mayonnaise, labneh, vinegar, prepared horseradish, horseradish juice, and mirin. Season with remaining ingredients. Reserve in the refrigerator.
For the Eel Glaze:
In a pot over medium-low heat, combine all ingredients. Cook until thickened.
To Assemble and Serve:
Heat a deep fryer to 350°F. Remove Snakehead Skewers from marinade and coat in Fryer Dredge. Fry the Snakehead Skewers until golden brown. Remove from oil and immediately season with salt and pepper. Transfer Snakehead Skewers to serving plates, drizzle with Alabama White Sauce and Eel Glaze, and garnish with chives.
Created by Chef Bobo Catoe of Alewife, adapted by StarChefs.