Description
Delicious and crispy salmon strips served with a zesty herb tartar dip, perfect for any meal.
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
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon capers, rinsed and chopped
Instructions
- Begin by preparing your dredging station. Set up your three bowls for flour, beaten eggs, and Panko breadcrumbs.
- Mix the all-purpose flour, garlic powder, paprika, salt, and pepper together in the first bowl thoroughly.
- Beat the eggs in the second bowl, creating a smooth mixture.
- Place the Panko breadcrumbs into the third bowl, ensuring they are ready for coating the salmon strips.
- Dip each salmon strip into the flour mixture to ensure even coating.
- Shake off any excess flour before moving on to the egg bath.
- Coat the salmon strip in the Panko breadcrumbs, pressing gently to ensure the coating adheres well.
- Heat vegetable oil in a frying pan over medium heat.
- Fry the salmon strips in batches until golden brown, cooking for about 3-4 minutes on each side.
- Remove the crispy salmon strips from the oil and let them drain on paper towels.
- Mix mayonnaise, Dijon mustard, lemon juice, parsley, capers, salt, and a bit of black pepper in a bowl until combined.
- Serve the crispy salmon strips alongside the herb tartar dip for a delightful culinary experience.
Notes
For extra crunch, chill the coated strips in the fridge for 30 minutes before frying. Consider using an air fryer for a healthier cooking method.