Description
Tender salmon coated in a golden, crunchy crust, topped with a tangy, spicy bang bang sauce. Perfect for a quick lunch or a dinner party starter.
Ingredients
Scale
- 1 lb salmon fillet, skin removed, cut into bite-sized pieces
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha sauce
- 1 tsp lemon juice
Instructions
- Cut the salmon into bite-sized pieces, about 1 inch each. Pat dry with a paper towel.
- In one bowl, combine flour, paprika, garlic powder, salt, and pepper. In a second bowl, beat the eggs. In a third bowl, place the panko breadcrumbs.
- Dredge each salmon piece in the flour mixture, shaking off any excess. Dip into the beaten eggs, then coat thoroughly with panko breadcrumbs. Set aside on a plate.
- In a frying pan, heat about 1/2 inch of vegetable oil over medium-high heat. You’ll know it’s ready when a breadcrumb sizzles upon contact.
- Carefully place salmon bites in the hot oil, cooking in batches to avoid overcrowding. Fry for about 3-4 minutes on each side until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and lemon juice until smooth and creamy.
- Drizzle the bang bang sauce over the salmon bites or serve on the side for dipping.
Notes
Make sure to pat the salmon dry before coating to ensure the breadcrumbs stick well. Cook the salmon bites in batches to keep the oil temperature stable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 350
- Fat: 20
- Carbohydrates: 20
- Protein: 25
Keywords: salmon, bang bang sauce, crispy, appetizer, seafood