My panko fish fingers, shiso leaf and caper mayo

Yield 2 portions



  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

Recipe by Leeks and High Heels at