Crispy salmon strips with tartare sauce

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  •     Serves 4 
  • 450 g   skinless salmon fillets, taken from the tail end  
  • 2   tbsp plain flour  
  •     salt and freshly ground black pepper 
  •     pinch cayenne pepper 
  • 75 g   dried breadcrumbs  
  • 1   tbsp chopped fresh thyme  
  • 1   egg, lightly beaten  
  •     oil for deep frying 
  • 150 ml   Mayonnaise  
  • 2   cocktail gherkins  
  • 2   tbsp capers  
  • 2   spring onions  
  • 2   tbsp chopped fresh parsley  
  •     a little lemon juice 


0 Minuten
ganz einfach
First prepare the tartare sauce, this gives the flavours time to combine before serving. Place the mayonnaise in a mixing bowl, rinse and coarsely chop the gherkins and capers and add to the mayonnaise in a small mixing bowl. Finely chop the spring onion and add to the bowl with the parsley. Squeeze in a generous drop of lemon juice and stir until well combined. Set aside
Cut the salmon fillet into thin strips about 1cm wide. Season the flour with salt, black pepper and cayenne. Lightly dust the salmon strips in the seasoned flour. Mix together the breadcrumbs and thyme and place on a plate. Dip the floured salmon strips in the beaten egg and then coat in the breadcrumbs
Heat the oil in a deep fat fryer to 180ºC. Fry the salmon strips in 2 or 3 batches for 2 to 3 minutes per batch until golden and crisp. Shake off the excess oil and drain on kitchen paper. Just before serving, taste the tartare sauce and season if require. Serve with chunky potato chips, to make a fabulous alternative to regular fish and chips. They are also delicious served cold so make great party food
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Foto: Pankrath, Tobias

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