Crispy Bang Bang Salmon Bites

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the salmon bites:
1 lb (450g) salmon fillet (skinless), cut into 1-inch cubes
Salt & pepper, to taste
½ tsp garlic powder
½ tsp smoked paprika (optional)
½ cup buttermilk (or milk + 1 tsp lemon juice)
½ cup all-purpose flour
½ cup cornstarch (for extra crispiness)
1 egg (optional for thicker coating)
Oil for frying (vegetable, canola, or avocado oil)
For the bang bang sauce:
½ cup mayo (Japanese mayo like Kewpie = best!)
2–3 tbsp sweet chili sauce
1–2 tsp Sriracha (adjust to heat level)
1 tsp honey or sugar (optional, for sweetness balance)
1 tsp rice vinegar or lime juice (for a little tang)

‍ Instructions:

1. Prep the Salmon:
Pat the salmon dry. Season with salt, pepper, garlic powder, and smoked paprika.
2. Breading Station:
In one bowl: whisk together buttermilk (and egg, if using).
In another bowl: combine flour + cornstarch.
3. Coat the Salmon:
Dip salmon pieces in the buttermilk, then dredge in the flour-cornstarch mixture. Press to adhere.
4. Fry It Up:
Heat oil (~350°F / 175°C) in a deep skillet or pot.
Fry salmon bites in batches for 2–3 minutes until golden and crispy. Don’t overcrowd.
Drain on a wire rack or paper towels.
5. Make the Bang Bang Sauce:
In a small bowl, whisk all sauce ingredients together until smooth. Taste and adjust heat/sweetness as needed.
6. Toss & Serve:
Lightly toss the hot salmon bites in the bang bang sauce, or serve it on the side for dipping (to keep them extra crispy).