Directions
Pan-fried salmon – This beautiful recipe from Japan will bring up a delight in your meal. You should be very familiar with the salmon fillets, so let’s try something different this time. Flaky salmon and fluffy potato in harmony, this dish is normally known as “croquette”. Simple and quick, pan-fried salmon should have a place in your regular menu lineup. Now it’s time to unveil the recipe!
See more:
Steps
| Wash salmon gently with cold water and let it a bit dry. Heat up the cooking oil and stir-fry the salmon. As it is cooked and gets soften, crush it into smaller bits. |
| Wash potatoes, peel and boil them. Then squeeze them finely with tapioca flour, salt, pepper, and non-sugar fresh milk.
Add the crushed salmon into the mixture and mix together again finely. |
| Wear plastic gloves to roll the mixture into medium balls. In the centre of each ball, we pour a little Mayonnaise sauce, then roll again. |
| Beat the chicken egg into a bowl. Put wheat flour, and bread crumbs into 2 separate bowls.
Roll the balls through the wheat flour, then dip the egg bowl and roll in the bowl of bread crumbs. |
| Heat up the cooking oil in a pan. Then deep fry these salmon balls until they turn crispy and golden. |
| Take them out and put them on a plate, serve when they are still hot and crispy. |
Recipe Reviews
There are no reviews for this recipe yet, use a form below to write your review