Crispy Hamachi Collars with Hackleback Caviar

Ingredients

• 8 C canola oil for frying
• 125g Hackleback Caviar
• 24 slices pickled cucumber
• 8 ea. Hamachi Collars
• As needed Kosher salt
• As needed black pepper
• 3 C buttermilk
• 2 ea. lemons, zest and juice
• Freshly ground black pepper
• 2 tbsp fresh dill
• 1 tbsp paprika
• 1 tsp kosher Salt
• 5 dashes Tabasco
• ½ C cornstarch
• ½ C all-purpose flour
• 1 tsp seasoning salt
• ½ C crème fraiche
• ¼ C buttermilk
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp chopped dill
• ½ tsp onion powder
• 1 tsp Freshly ground black pepper