Buttermilk Fried Salmon Fingers

Buttermilk batter fried salmon fingers with zesty tartare sauce. ⁠
Sweet warm crispy bites.

Ingredients

Ingredients
Servings:
Buttermilk Salmon
tbsp
Lemon Juice
g
Salmon
g
All-Purpose Flour
tsp
Baking Powder
ml
Butter Milk
ml
Sunflower Oil
Remoulade
Shallots
Pickles
tbsp
Capers
g
Yoghurt
g
Mayonnaise
tbsp
Mustard
tbsp
Fresh Chives
tbsp
Fresh Parsley
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. For the remoulade, peel the shallot, finely dice, and place in a bowl. Pour boiling hot water over shallots, steam for 1 minute, put in a sieve, quench with cold water and drain. Drain the pickles as well and dice finely. Roughly chop the capers.
  2. In a medium bowl, mix the yogurt, salad mayonnaise and mustard. Add in the shallots, cucumbers and capers and season with salt and pepper. Wash the chives and parsley, shake dry and chop finely. Stir into the remoulade.
  3. In a large saucepan heat up the oil to 175 ºC. In the meantime, cut the salmon fillets into 2-3 cm thick pieces and season with lemon juice, salt and pepper.
  4. Mix two-thirds of the flour with the baking powder in a bowl. Stir in the buttermilk, using a whisk, until smooth.
  5. Turn the salmon fillets in the remaining flour, dip them in portions into the batter, drain and fry for about 4 minutes until golden brown. Remove and drain on kitchen paper.
  6. Serve the fish sticks with remoulade.

Preparing In The Kitchen
  1. For the remoulade, peel the shallot, finely dice, and place in a bowl. Pour boiling hot water over shallots, steam for 1 minute, put in a sieve, quench with cold water and drain. Drain the pickles as well and dice finely. Roughly chop the capers.
  2. In a medium bowl, mix the yogurt, salad mayonnaise and mustard. Add in the shallots, cucumbers and capers and season with salt and pepper. Wash the chives and parsley, shake dry and chop finely. Stir into the remoulade.
  3. In a large saucepan heat up the oil to 175 ºC. In the meantime, cut the salmon fillets into 2-3 cm thick pieces and season with lemon juice, salt and pepper.
  4. Mix two-thirds of the flour with the baking powder in a bowl. Stir in the buttermilk, using a whisk, until smooth.
  5. Turn the salmon fillets in the remaining flour, dip them in portions into the batter, drain and fry for about 4 minutes until golden brown. Remove and drain on kitchen paper.
  6. Serve the fish sticks with remoulade.

You May also love

Potato Dill Salad

Udon Chicken Noodles with Garlic Peanut Dressing

Chicken Saté Burger

WE believe in

Real food
Real people
Real Life

Stay tuned! Bite by bite

Stay tuned!
Bite by bite

Sign up for our email-newsletter and stay updated.

2022. © The Bitery GmbH. All rights reserved.

Change your language on the web

Search

Grocery list

Login

Register

Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy.