Crispy Salmon Strips w Saffron Mayo

 

Ingredients:

Oil for deep frying

400g piece of salmon fillet, pinboned and skinless

¼ C plain flour

1 egg, lightly beaten

½ C panko bread crumbs

½ C finely grated parmesan

½ small bunch dill, finely chopped

½ t lemon pepper

A pinch of saffron threads

1 t warm water

2 T baby capers, rinsed and roughly chopped

2 T finely chopped gherkin or cornichons

1 C whole egg mayonnaise

 

Method:

1. Heat oil on medium in a deep heavy pot or a deep fryer. Slice the salmon into 2.5 cm wide strips (approx. 12 strips). Place the flour onto a plate. Place the egg in a separate bowl. Place the panko breadcrumbs, parmesan, dill and lemon pepper into a shallow bowl and combine well.
2. Dip each salmon strip into the flour, shaking off any excess. Then dip into the egg mix, finish by placing each strip into the coating mix. Press firmly to coat well.
3. Fry the strips for 2-3 minutes or until desired doneness. Fry in batches, and place on a tray lined with paper towels.
4. To make the mayo, place the saffron threads and the warm water into a small mixing bowl and allow to hydrate. Then add the remainder of the ingredients and mix to combine well. Season.
5. Serve with the mayo on the side to retain the crispy coating.

 

Serves 4.

Recipe adapted from taste.com.au

 

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