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Snakehead on a Stick

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Snakehead Skewers (Yield: 4 servings)
2 cups buttermilk
2 ounces hot sauce
1 snakehead fillet, cut into 1-inch chunks

Fryer Dredge (Yield: 1¾ quarts)
2 cups masa harina
2 cups rice flour
2 cups coarse cornmeal
1 cup cornstarch
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon gochugaru

Alabama White Sauce (Yield: 1 quart)
2 cups mayonnaise
1 cup labneh
½ cup apple cider vinegar
½ cup prepared horseradish
2 ounces fresh horseradish juice
¼ cup Kikkoman® Kotteri Mirin
Black pepper

Eel Glaze (Yield: 1 quart)
1 cup Kikkoman® Gluten-Free Tamari Soy Sauce
1 cup Kikkoman® Kotteri Mirin
1 cup hickory syrup
½ cup Kikkoman® Rice Vinegar
½ cup sugar
1 knob ginger, grated
2 tablespoons fermented garlic liquid
1 tablespoon hot sauce mash or sambal

For assembly (Yield: 4 servings)
Neutral oil, for frying
Black pepper
Chives, finely sliced


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.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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