Fried Salmon Bites
- 15m Prep Time
- 12m Cook Time
- 27m Ready In
Crispy fried salmon bites coated in a seasoned flour and cornmeal mixture. Yellow mustard adds flavor and helps the coating stick. Serve with tartar or comeback sauce.
Ingredients
- 907 g skinless salmon fillets cut into bite-size pieces
- 59.1 ml yellow mustard
- 237 ml self-rising flour
- 118 ml yellow cornmeal
- 9.86 ml lemon pepper
- 9.86 ml seafood seasoning
- 2.46 ml cayenne pepper
- vegetable oil for frying
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 133 mg
- Iron: 3.15 mg
- Magnesium: 94.9 mg
- Phosphorus: 833 mg
- Potassium: 949 mg
- Zinc: 1.47 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml yellow mustard
- 237 ml self-rising flour
- 118 ml yellow cornmeal
- 9.86 ml lemon pepper
- 9.86 ml seafood seasoning
- 2.46 ml cayenne pepper
Prepare
- 907 g skinless salmon fillets, cut into bite-size pieces
- vegetable oil, for frying
Let's Cook
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Step 1.
Coat the bite-size pieces of skinless salmon fillets with ¼ cup yellow mustard, then set aside.
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Step 2.
In a large bowl, combine 1 cup self-rising flour, ½ cup yellow cornmeal, 2 teaspoons lemon pepper, 2 teaspoons seafood seasoning, and ½ teaspoon cayenne pepper. Mix well.
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Step 3.
Toss the mustard-coated salmon pieces with the flour mixture until evenly coated. Let the fish sit for about 5 minutes so the coating adheres.
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Step 4.
In a large skillet, heat 2 to 2½ cups vegetable oil to 360–370°F (use a thermometer). Working in batches to avoid overcrowding, carefully add the salmon pieces and fry until golden brown, about 5–6 minutes. Remove with a slotted spoon and drain on a paper-towel-lined plate or baking sheet. Let cool slightly before serving.