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Salmon fish fingers
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Kids will devour these crispy parmesan panko crusted golden salmon fingers.
Ingredients:
  • 2 x 415g cans red salmon, drained
  • 1 small brown onion, grated
  • 82.50 ml chopped fresh continental parsley
  • 1 lemon, rind finely grated, juiced
  • 100g (2 cups) panko breadcrumbs
  • 70g (1 cup) finely grated parmesan
  • 80ml (1/3 cup) olive oil
  • Aioli or tartare sauce, to serve
  • Green salad leaves, to serve
  • Lemon wedges, to serve, optional
Instructions:
  • In a large bowl, flake the salmon with a fork. Then, add onion, parsley, lemon rind, 2 tablespoons lemon juice, 1/2 cup breadcrumbs, 1 tablespoon flour, and season. Mix gently to combine.
  • Shape the 1/4 cup of salmon mixture into a 9cm-long, 3cm-wide ‘finger’ using wet hands, and place on a tray. Repeat with the rest of the mixture to create a total of 14 salmon fingers.
  • Mix together the last 1 1/2 cups of breadcrumbs and remaining parmesan in one bowl. Put the leftover flour in another bowl. Whisk the eggs in a separate bowl. Coat the salmon fingers lightly with flour, then egg, and finally the breadcrumb mixture. Arrange on a tray.
  • - Heat oil in a large frying pan over medium heat. Cook salmon fingers in 2 batches for 2 minutes per side until golden. Place on a paper towel-lined plate to drain. Serve with aioli or tartare sauce, salad leaves, and lemon wedges, if desired.

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