Justin North from the Hotel Centennial has kindly shared one of his delicious Tasman Sea Salt inspired recipes with us.  It's the perfect dish to serve up on these warm end of summer evenings.  Go on, give it a try.

Serves 4

Fried chicken

600g free range boneless chicken thigh – no skin

300ml buttermilk

300g Corn flour – sifted

5g Tasman sea salt flakes

Aromatic citrus fennel

1 teaspoon fennel seeds

½ teaspoon Szechwan pepper

2 star anise

150g Tasman sea salt flakes

1 lemon

Aromatic citrus fennel

Toast the fennel, pepper & anise in a hot dry pan for a couple of minutes until warm, toasted & fragrant.

Grind to a fine powder in a mortar and pestle or spice grinder, mix into the salt and zest in the lemon. Store in a airtight container until needed.

For the chicken

Fill deep fryer with vegetable oil, pre heat to 180c.

Cut the chicken into small pieces and mix with the buttermilk.

Refrigerate and allow to marinate for 12 hours.

Mix the sifted corn flour & salt together.

Drain the chicken in a colander to allow the excess moisture to escape, but keep the chicken moist.

Dredge the marinated chicken in the salted cornflour mix and pat off excess, then fry for 6-8 minutes in the hot oil.

It is important to brown the chicken deep golden and very crisp, cooked & juicy on the inside.

Remove with a slotted spoon and dry on absorbent kitchen paper.

Serve with fermented chilli miso, fresh lime and citrus & fennel salt.