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Crispy salmon and chips with creamy tartare sauce
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Succulent salmon fish fingers with crispy chips and homemade tartare sauce.
Ingredients:
  • 600g packet frozen sea salt & rosemary potato chips
  • 600g skinless, boneless salmon fillets
  • 250.00 ml panko breadcrumbs
  • 2 eggs
  • Rice bran oil, for shallow frying
  • Mixed salad, to serve
  • Lemon wedges, to serve
  • 185.63 gm light whole-egg mayonnaise
  • 1 gherkin, finely chopped
  • 20.00 ml finely chopped fresh dill
  • 10.60 gm lemon juice
Instructions:
  • To make Creamy Tartare Sauce, simply combine all ingredients in a small bowl and season with salt and pepper. Stir until mixture is well combined.
  • Preheat your oven to a toasty 230C/210C fan-forced. Arrange the chips in a single layer on 2 spacious oven trays and bake as per the packet instructions.
  • Cut salmon into 2cm-wide strips. Season with salt and pepper. Coat salmon in flour, then dip in whisked eggs, followed by breadcrumbs, pressing gently to coat.
  • Fill a medium frying pan with enough oil to cover the sides by 5mm. Heat over medium-high heat. Cook salmon in batches for 2 minutes on each side until golden and cooked through. Transfer to a paper towel-lined tray to drain using a slotted spoon.
  • Present the crispy salmon alongside chips, tartare sauce, mixed salad, and lemon wedges.

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