Chunky Breaded Pink Salmon with Tartar Sauce

Prep Time:
30 minutes
Cook Time:
30 minutes
Yields:
4-6 servings

If you’re not craving for some breaded fish, then we don’t know what you’re doing. Crunchy on the outside, juicy on the inside — this Chunky Breaded Pink Salmon is definitely what you have been waiting for! Get up to six servings and pair it with some homemade tartar sauce for an instant taste of heaven (or that of the wide open seas)!

Ingredients:

    3 cans x 155g   SABA Pink Salmon in Natural Oil, drained 

    ½ cup    All Purpose flour, seasoned with salt and pepper

    2 pcs    Egg, beaten and seasoned with salt and pepper

    1 cup    Breadcrumbs 

    Cooking Oil for frying 

      

    Buttered Corn & Carrots 

    2 Tbsp  Butter

    1 cup   Carrots, cut into cubes and blanched 

    1 cup   Whole corn kernels 

    Salt and pepper to taste

    2 stalks Parsley, chopped (optional)  

      

    Tartar Sauce 

    ½ cup   Mayonnaise 

    1 Tbsp  Pickle Relish 

    Dash of lemon juice (optional)

    Salt and pepper to taste

Procedure:

    1. Prepare breading station. Dip each pink salmon chunk in flour, then in egg and finally coat in breadcrumbs. Repeat procedure for the remaining pink salmon.

    2. Heat oil in a deep pan. Fry pink salmon golden brown. Drain on paper towels. Set aside.

    3. In a large pan, heat butter and toss in carrots and corn kernels. Allow to heat through for a few minutes. Season with salt and pepper. Transfer mixed vegetables to a serving dish. Set aside.

    4. To make the tartar sauce, in a bowl, mix together mayonnaise, pickle relish and lemon juice. Season with salt and pepper.

    5. Arrange breaded pink salmon on a plate. Serve buttered corn and carrots and the tartar sauce on the side. Serve.

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