My panko salmon fish fingers, shiso leaf and caper mayo

Sandra Slawinski 7th April 2021 0 comments

My panko fish fingers are super crunchy, the shiso leaf brings sharpness and the caper mayo some freshness making it a perfect on-the-couch-Netflix dinner.

The secret the fabulous crunch is double Japanese panko battered fish fingers and hot oil but not fuming.

The Japanese shiso leaf is perfect to warp the crunchy fish in.

The caper mayo and spritz of lemon helps to bring it all together.






I swear this works but you gotta stay focused!

Use 1 hand for all dry ingredients and Use the other hand for all wet ingredients.

For example:

When rolling the salmon in the flour (dry) use your right hand. Place it in the eggs (wet), with your left hand roll it about to coat the fish . Place it in the panko and with your right hand roll it about in the panko (dry).

Just give it a go …






No shiso leaf available, swap it for a lettuce leaf or spinach leaf.

No caper fan, swap for a pickled radish or cauliflower to bring a little sourness.

Swap mayo for fresh yogurt or sour cream or its lactose-free brother.

You can make this with any firm fish or even large prawns.

Wether you use vegetable-based or animal-based oil, and don’t dump it down the sink or toilet, this not only clogs your pipes but is harmful to the environment. You can re-use by filtering it with a coffee filter. Let it cool till it is solidified and save in a container in a cool or dark place till you want to re-use it. At some point it will go off (rancid) and the best way it to again let it cool, scrape into a container and dispose of it at the recycling centre.



My panko fish fingers, shiso leaf and caper mayo

Yield 2 portions


  • 300 gr salmon, filet, no skin
  • 100 gr panko breadcrumbs
  • 2 eggs
  • 300 gr flour
  • 1 lemon
  • 2 table spoon of mayo
  • 1 teaspoon capers
  • salt and pepper


  1. Slice the salmon in 1cm tick fingers.
  2. Prepare the 3 bowls :1 bowl with eh flour, 1 bowl with the 2 eggs beaten nd 1 bowl with he panko crumbs.
  3. Season the flour with salt and pepper really well. Roll the salmon slice into the flour till well coated and shake off the excess.
  4. Dip the floured slice into the beaten eggs, next roll it in the panko. and repeat with eh same slice. Flour, eggs, panko. Place on a plate and do the same with all salmon slices. If needed add more flour and panko when needed to cast the slices well.
  5. Mix the mayo and capers and add to little bowl, easy to dip. Place shiso leaves on a plate, 1 per fish finger.
  6. Heat the oil, fry the fish fingers for 2-3 minutes each side and remove onto a rack to drain. The residual heat will continue to cook the fish and I prefer to have a soft nearly cooked centre.
  7. Serve immediately hot with the shiso leaf and caper mayo.


on by Sandra Slawinski

Created. written, and photographer by Sandra Slawinski without commercial deals. I used items from my own collection. Plate made by my mama.