Description
Delightfully crispy salmon strips coated in Panko breadcrumbs, served with a zesty herb tartar dip.
Ingredients
- 1 pound Salmon fillet, skin removed and cut into strips
- 1 cup Panko breadcrumbs
- 1/2 cup All-purpose flour
- 2 Large eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- Vegetable oil (for frying)
- 1/2 cup Mayonnaise (for the dip)
- 1 tablespoon Dijon mustard
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, finely chopped
- 1 tablespoon Capers, rinsed and chopped
- Salt and pepper to taste
Instructions
- Prepare your dredging station: set up three bowls for flour, beaten eggs, and Panko breadcrumbs.
- Mix the all-purpose flour, garlic powder, paprika, salt, and pepper in the first bowl.
- Lightly beat the eggs in the second bowl.
- Place the Panko breadcrumbs in the third bowl.
- Dip each salmon strip into the flour mixture, ensuring even coating.
- Next, dip the floured salmon strip into the beaten eggs, letting the excess drip off.
- Finally, coat the salmon strip in Panko breadcrumbs, pressing gently to ensure a good covering.
- Heat vegetable oil in a frying pan over medium heat.
- Fry the salmon strips in batches until golden brown, about 3-4 minutes on each side.
- Remove the crispy salmon strips from the oil and let them drain on paper towels.
Notes
Serve immediately for best crispiness. Pair with a fresh salad for a complete meal.
