Fried Salmon Bites Recipe
Fried Salmon Bites or salmon nuggets are bite size pieces of salmon that are deep fried until they are crispy on the outside and flaky on the inside.
Servings: 8
Calories: 184kcal
Ingredients
- 2 lbs salmon fillet
- 1 cup club soda
- ¾ flour
- ¼ cup cornstarch
- 1 large egg yolk
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- Oil for frying vegetable, canola, or peanut oil are all great options
Instructions
- Get out and measure your ingredients.
- Prepare your salmon by removing the skin and gently cutting into 1 or 1.5” chunks.
- Pat the salmon dry with a paper towel and lightly salt the salmon chunks.
- Fill a pot about half full with your frying oil, and heat on medium-high heat to 350 degrees
- Line a tray or plate with a few paper towels and set aside.
- In a bowl, mix together the flour, cornstarch, salt, paprika, and baking soda.
- Wait until your oil has reached 350 degrees, and is ready to go, before you add the egg yolk and club soda to the flour mixture.
- Mix until combined.
- Working quickly, dip pieces of the salmon into the batter until fully coated, then shake any excess batter off.
- Carefully drop pieces of the battered salmon into the hot oil, you can fry 3-4 pieces at a time, depending on the size of pot you are using, you don’t want to overcrowd the salmon.
- Fry for approximately 6-8 minutes, flipping the salmon over halfway through. The salmon should have an internal temp of 135-145 degrees.
- Remove the salmon from the oil and let rest on the paper towels to drain excess oil.
- Serve immediately with your favorite dipping sauce, garnish with flake salt or fresh herbs. Enjoy every bite.
Video
Notes
- Make sure to allow your oil to reach 350 degrees before frying your salmon bites. You can check your oil temperature with a candy thermometer.
- Make sure batter is cold and oil is very hot to create a perfect crispy light coating. Batter temperature and oil temperature are critical to an amazing final result.
- Don't skip cornstarch or potato starch to guarantee a crispy coating.
- Remove burnt bits from oil as you cook so you they don't attach to newly added salmon nuggets.
- Do not over stir your batter as some lumps are ok.
- Ideally, batter should have consistency of double cream or 48% cream.
- If batter is too thick add add a liitle fizzy liquid or flour if too thin.
- Allow batter to rest inside your fridge for 30 minutes before starting to cook.
Nutrition
Calories: 184kcal | Carbohydrates: 4g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 85mg | Sodium: 250mg | Potassium: 559mg | Fiber: 0.04g | Sugar: 0.03g | Vitamin A: 86IU | Vitamin C: 0.4mg | Calcium: 25mg | Iron: 1mg