Crumbed with panko and flavoured with dill and lemon zest, these salmon fish fingers will be a family favourite. Serve with delish crumbed mashed potato balls
Yield
Serves: 4
Prep Time
30mins
Cook Time
15mins
Difficulty Level
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Crumbed with panko and flavoured with dill and lemon zest, these salmon fish fingers will be a family favourite. Serve with delish crumbed mashed potato balls

 

Ingredients

  • 500 g skinless, boneless salmon fillets, halved lengthways, sliced
  • ½ cup plain flour
  • 2 eggs, whisked
  • 2 cups panko crumbs
  • ¼ cup chopped dill
  • 2 tsps finely grated lemon zest
  • Oil for shallow-frying
  • Lemon cheeks, aioli, mixed leaves, to serve

EASY POTATO GEMS

  • 475 g mashed potato
  • ¼ cup plain flour
  • 2 eggs, whisked
  • 1 cup panko crumbs
01.

Dust salmon in flour, shaking off excess. Dip in egg, then coat in combined crumbs, dill and lemon zest, pressing firmly. Place on a lined oven tray. Chill 15 mins.

02.

EASY POTATO GEMS Line a tray with baking paper. Roll tbsps of mashed potato into balls. Dust balls in flour, shaking odd excess. Dip in egg, then coat in crumbs. Place on a lined oven tray. Chill 10 mins.

03.

In a large heavy-based saucepan, heat oil on medium until a cube of bread sizzles when added. Fry gems, in 3 batches, 2 to 3 mins each batch, until golden. Drain on paper towel.

04.

In same pan, fry salmon fingers 1½ mins, turning. Drain on paper towel. Serve salmon with potato gems, mixed salad leaves, lemon cheeks and aioli.

Double the salmon and freeze half after crumbing. Defrost and cook (Step 4).

Photo: Rob Shaw/bauersyndication.com.au 

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