Crispy Deep Fried Prawn Baguette w Fennel And Buttermilk Slaw - Raptis

Ingredients

• 24 medium raw wild Australian prawns, peeled and tails left intact
• 2 cups of buttermilk
• 1 litre vegetable oil for deep frying
• 3 small fennel, finely shaved on a mandolin
• 2 tbsp finely chopped chives
• 1⁄4 cup each of dill and chervil fronds
• 300g flour
• 1 1⁄2 tbsp mustard powder
• 1 1⁄2 tbsp smoked paprika
• 1 1⁄2 tbsp crushed fennel seeds
• 1 1⁄2 tbsp garlic powder
• 1 tbsp baking powder
• 3 large eggs, whisked
• 1 long white baguette, cut in half lengthways
• 1 baby cos, leaves separated