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Crispy salmon strips with saffron mayo
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Crispy golden salmon strips with saffron mayo.
Ingredients:
  • Oil for deep frying
  • 400g whole salmon fillet, skinless
  • 62.50 ml plain flour
  • 1 egg, lightly beaten
  • 125.00 ml panko bread crumbs
  • 125.00 ml Parmesan Cheese (block), finely shredded
  • 1/2 small bunch dill, finely chopped
  • Fresh cracked pepper to taste
  • A pinch of saffron threads
  • 5.00 gm warm water
  • 40.00 ml baby capers, rinsed and roughly chopped
  • 247.50 gm whole egg mayonnaise
  • mixed salad leaves
  • 1 bunch radish, shaved
Instructions:
  • Heat oil over medium heat in a deep heavy pot or deep fryer. Cut the salmon fillet into 2.5 cm wide strips (approx. 12 strips). Spread flour on a plate for coating the salmon. Put the egg in a separate bowl. For the crispy coating, mix panko bread crumbs, Mil Lel Parmesan Cheese, dill, and cracked pepper in a shallow bowl.
  • Coat each salmon strip lightly in flour, then dip into the egg mixture before pressing into the coating mix firmly to ensure a thorough coating.
  • Fry the strips in batches for 2-3 minutes until they reach your preferred level of doneness. Transfer them to a paper towel-lined tray.
  • In a small mixing bowl, combine saffron threads and warm water to allow them to hydrate. Add the remaining ingredients and mix well to combine.
  • Arrange the greens on a platter, then layer on the salmon strips and shaved radish. Serve with mayo on the side to preserve the crispy coating.

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