Salmon Parsley Nuggets

Method

  1. Defrost salmon portions in the fridge following packet directions. Cut salmon portions into chunks and set aside.
  2. In a large bowl mix together corn flakes, panko bread crumbs, parsley, herbs and salt. 
  3. Crack eggs into a shallow bowl and whisk. Place flour in another bowl and set both aside. 
  4. To coat, roll salmon in flour, dip in the egg then coat with the corn flakes mixture. Press each piece firmly between your palms to secure the coating. Place on a tray and repeat. 
  5. Place tray in the freezer for 10 minutes to set. Meanwhile preheat oven to 180°C (160°C fan forced). 
  6. Fill a large saucepan with oil to about 5cm deep and place over medium-high heat. The oil is ready when it makes a streaking pattern across the bottom of the pan.
  7. Fry nuggets in batches for 1-2  minutes until golden brown, then place on an oven tray covered with paper towel. Once all the nuggets are fried, place in the oven for 10 minutes to finish cooking through.
  8. Serve with tartare sauce.