Meals to Freeze - Salmon Fish Fingers with Potato Gems

Salmon Fish Fingers With Potato Gems

By suenyzj  ,

January 20, 2019

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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


  • Prep: 30 mins
  • Cook: 15 mins
  • Yields: Serves: 4


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


475 g mashed potato

¼ cup plain flour

2 eggs, whisked

1 cup panko crumbs


1Dust 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.

2EASY 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.

3In 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.

4In 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/