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Crispy Salmon Strips with Herb Tartar Dip Recipe Delight

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Enjoy the delightful crunch of crispy salmon strips paired with a refreshing herb tartar dip. This comforting dish is perfect for a quick weeknight dinner or a special gathering.

Ingredients

Scale
  • 1 pound Salmon fillet, skin removed and cut into strips
  • 1 cup Panko breadcrumbs (For extra crunch)
  • 1/2 cup All-purpose flour
  • 2 Large eggs
  • 1 teaspoon Garlic powder
  • 1 teaspoon Paprika
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • for frying Vegetable oil
  • 1/2 cup Mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Lemon juice
  • 2 tablespoons Fresh parsley, finely chopped
  • 1 tablespoon Capers, rinsed and chopped
  • Salt and pepper to taste

Instructions

  1. Begin by preparing your salmon. Cut the salmon fillet into strips, about 1 inch wide. Make sure your knife is sharp to get clean cuts without squishing the fish. Set the salmon aside on a plate.
  2. In a shallow bowl, whisk together the two large eggs until well beaten. This will be your binding agent for the breadcrumbs.
  3. In another bowl, combine the all-purpose flour, garlic powder, paprika, salt, and black pepper. Mix thoroughly. This seasoned flour will add flavor to your crispy coating.
  4. In a third bowl, place the Panko breadcrumbs. For extra crunch, you can lightly toast them in a skillet for 3-5 minutes until golden before this step.
  5. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. To check if the oil is hot enough, drop a small piece of bread into the oil; if it sizzles, you’re ready to go.
  6. Take each salmon strip, first dredge it in the seasoned flour, shaking off any excess. Then dip it in the beaten eggs, allowing any excess to drip off, and finally coat it in the Panko breadcrumbs. Make sure to press the breadcrumbs onto the fish for an even coating.
  7. Carefully place the coated salmon strips into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes on each side, or until the strips are golden brown and crispy. Avoid flipping them too soon; wait until one side is fully cooked to prevent tearing.
  8. Once cooked, transfer the salmon strips to a paper towel-lined plate to drain any excess oil. This keeps them crispy and prevents them from becoming soggy.
  9. While the salmon is frying, prepare the herb tartar dip. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, parsley, and chopped capers. Season with salt and pepper to taste. Give it a good stir and set aside.
  10. Serve the crispy salmon strips warm with the herb tartar dip on the side. Enjoy the delightful crunch and the burst of flavors!

Nutrition

Keywords: For the crispiest results, ensure your oil is hot enough before frying. If it's too cool, the salmon will absorb the oil and become greasy rather than crispy. You can use cod or tilapia as a substitute for salmon if desired.

Find it online: https://softtasty.com/crispy-salmon-strips-with-herb-tartar-dip-recipe-delight/