Deep Fried Okaki Salmon 133kcal / per person

recipes

category SeafoodSee the Related Food Category Page
recipe number 21080
cooking time 20 minutes
comment There are a variety of batters for deep frying; besides the classics such as tempura batter and bread crumb frying batter, you can use okaki, arare (both are Japanese rice crackers) and harusame (bean-starch vermicelli). Try various batters and enjoy new tastes.
image Okaki is used to season the salmon and to add crunchy texture. Serve with a squeeze of lemon.
Salmon 60 g
Salt 0.6 g
Pepper to taste
Okaki rice crackers, store bought 10 g
Flour as needed
Egg, beaten as needed
Daikon sprouts 5 g
Mizuna leaves 5 g
Lemon juice 1/4
Oil as needed

Salt and pepper the quartered salmon fillet and let sit for about 5 minutes. Coarsely crush the okaki in a plastic bag. Cut the daikon sprouts and the mizuna leaves into 3-cm long pieces. Cut the lemon into wedges (kushigata-giri).

Flour the (1) salmon, dip in the beaten egg and dredge with the okaki. Deep fry the salmon in the oil at 170oC until golden brown. On a dish, place the deep fried okaki salmon on a bed of the mizuna leaves and the daikon sprouts and garnish with the lemon.

technique Drain the oil well after deep frying the salmon.
  1. Salt and pepper the quartered salmon fillet and let sit for about 5 minutes. Coarsely crush the okaki in a plastic bag. Cut the daikon sprouts and the mizuna leaves into 3-cm long pieces. Cut the lemon into wedges (kushigata-giri).
  2. Flour the (1) salmon, dip in the beaten egg and dredge with the okaki. Deep fry the salmon in the oil at 170oC until golden brown. On a dish, place the deep fried okaki salmon on a bed of the mizuna leaves and the daikon sprouts and garnish with the lemon.