Salmon Fish Fingers
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g salmon fillet (s)
- 0.5 ½ small onion (s)
- 3 tablespoon breadcrumbs
- 1 egg white
- 0.5 teaspoon ½ parsley, dried
- 0.5 teaspoon ½ onion granules
- some garlic granules
- some pepper
- some paprika powder
- some thyme, dried
- some breadcrumbs for breading
- some oil
Print Recipe
Pin Recipe Instructions
- If necessary, peel the skin off the fillet. Cut the fillet into very small cubes and place in a bowl. Peel and finely dice the onion and add to the salmon. Add breadcrumbs, egg whites and spices.
- Mix everything well and set aside for a few minutes so that the breadcrumbs can swell.
- In the meantime, heat about 3 cm high oil in a pan and prepare breadcrumbs for breading on a plate or aluminum foil.
- Remove some of the mass with a spoon and shape into sticks with damp hands. Then roll them in breadcrumbs. Place on a flat surface and flatten them into typical fish fingers. Fry the fish fingers in the hot oil until golden brown on both sides. The oil should not be too hot so that the fish fingers fry slowly and cook through without burning.
- Any other fish with firm meat can be used instead of salmon.
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