Ingredients serve 3

500gr gizzards

500gr flour

1 litre chiken stock

1 bay leaf

600gr buttermilk (store bought

2 tsp sweet paprika

2 tablespoons black pepper

200gr Mayo

1 tablespoon red miso

Juice of half a Lemon

Salt and pepper

Method

Wash the gizzards and place in a pot , cover with chiken stock add bay lead and bring to a boil . Turn to a gently simmer and cook for one and a half hours . Remove from water and cool under cold water , mix buttermilk with paprika and some seasoning .

Submerge gizzards buttermilk and leave to marinade overnight . Prepare a pot with canola oil for deep frying pan -mix flour and some seasoning and paprika. Coat gizzards in the flour well shaking any excess . Once the oil reaches 190/c or 200/c cook in smsall batches until crispy . mix mayo with lemon juice and misco well . check for final seasoning , serve with mayo

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