Deep-fried Breaded Salmon
Fried salmon is a common item for bento boxes. It is very light and crispy.
Photographed by Taku Kudo
Calorie count is for one salmon fillet (2 pieces).
- 3 fillets fresh salmon (300 g)
- Flour, as needed
- Beaten egg, as needed
- 100 ml panko breadcrumbs (fine)Note
Refer to tips.
- 1 tbsp parsley (minced)
- Cabbage (thinly shredded), as needed
- Worcestershire sauce, as needed
- Lemon wedges, as desired
- A pinch of salt
- A pinch of pepper
- Oil for frying, as needed
Combine the panko and parsley.
Lay your knife at an angle and slice each salmon fillet diagonally into two. Season with salt and pepper. Dust each piece with flour, then dip in egg. Coat with the mixed panko and parsley.
Pour vegetable oil into a frying pan to a height of about 2 cm. Heat the oil to 170°C and fry salmon. When they start to brown, turn them over and continue frying until golden brown on all sides.
Plate up and garnish with cabbage. Serve with Worcestershire sauce. Squeeze lemon, to taste.
- Use fine panko
Fine panko absorbs less oil so fried foods turn out crisp and stay crisp as well, which is great for bento use. Pour dry panko into a food storage bag and crush with a rolling pin. That way you can easily make fine panko from regular panko.
- Combine panko with minced parsley
Adding minced parsley to the breading masks any fishy taste and enhances the aroma. The breaded fish remains tasty even when cold. Minced fresh rosemary leaves a refreshing aftertaste.