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INGREDIENTS
600g packet frozen sea salt & rosemary potato chips
600g skinless, boneless salmon fillets
1/2 cup plain flour
1 cup panko breadcrumbs
2 eggs
Rice bran oil, for shallow frying
Mixed salad, to serve
Lemon wedges, to serve
CREAMY TARTARE SAUCE
3/4 cup light whole-egg mayonnaise
1 gherkin, finely chopped
1 tablespoon finely chopped fresh dill
2 teaspoons lemon juice
METHOD
Step 1
Make Creamy tartare sauce: Place all ingredients in a small bowl. Season with salt and pepper. Stir until well combined.
Step 2
Preheat oven to 230C/210C fan-forced. Place chips, in a single layer, on 2 large oven trays. Cook following packet directions.
Step 3
Meanwhile, cut salmon crossways into 2cm-wide strips. Put flour on a plate. Season with salt and pepper. Put breadcrumbs on a separate plate. Whisk eggs in a shallow bowl. Coat salmon in flour mixture, shaking off excess. Dip in egg. Coat in breadcrumbs, pressing gently to secure the crumbs.
Step 4
Pour enough oil into a medium frying pan to come 5mm up side. Heat over medium-high heat. Cook salmon, in batches, for 2 minutes each side until golden and cooked through. Using a slotted spoon, transfer to a tray lined with paper towel to drain.
Step 5
Serve crispy salmon with chips, tartare sauce, mixed salad and lemon wedges.