Description
Delicious crispy salmon bites coated in a seasoned panko breadcrumb mixture and served with a creamy bang bang sauce.
Ingredients
Scale
- 450 g fresh skinless salmon fillets, cut into 2.5 cm cubes
- 65 g all-purpose flour
- 2 large eggs, beaten
- 60 g panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Vegetable oil, for frying
- 120 g mayonnaise
- 60 ml sweet chili sauce
- 1 tablespoon sriracha, adjust to taste
- 1 tablespoon honey
- 1 tablespoon lime juice
Instructions
- Cut salmon fillets into 2.5 cm cubes and thoroughly pat dry with paper towels.
- Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs combined with garlic powder, onion powder, paprika, salt, and black pepper.
- Coat each salmon cube in flour, dip into eggs, then roll in the seasoned panko mixture. Place on a plate and repeat until all pieces are coated.
- Heat 2.5 cm of vegetable oil in a skillet over medium heat. Once hot, fry the salmon bites in batches for 2–3 minutes per side, until golden and crisp. Transfer to a paper towel-lined tray.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy.
- Arrange crispy salmon bites on a serving platter. Drizzle with bang bang sauce and serve immediately.
Notes
- Adjust the amount of sriracha based on your spice preference.
- Make sure the oil is hot enough before frying for maximum crispiness.
- Leftover bang bang sauce can be used as a dip for other appetizers.
Nutrition
- Serving Size: 2-3 salmon bites
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 60mg