My panko fish fingers, shiso leaf and caper mayo
Yield 2 portions
Ingredients
- 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
Instructions
- Slice the salmon in 1cm tick fingers.
- Prepare the 3 bowls :1 bowl with eh flour, 1 bowl with the 2 eggs beaten nd 1 bowl with he panko crumbs.
- Season the flour with salt and pepper really well. Roll the salmon slice into the flour till well coated and shake off the excess.
- 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.
- Mix the mayo and capers and add to little bowl, easy to dip. Place shiso leaves on a plate, 1 per fish finger.
- 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.
- Serve immediately hot with the shiso leaf and caper mayo.
Notes
on www.leeksandhighheels.com by Sandra Slawinski
Recipe by Leeks and High Heels at https://leeksandhighheels.com/recipes/spring/my-panko-salmon-fish-fingers-shiso-leaf-and-caper-mayo/