Salmon Basket Recipe
Five pieces of fresh salmon dipped in tempura batter & fried to succulent perfection. Served with red pepper mayonnaise.
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Ingredients
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Salmon
Tempura Batter
Red Pepper Mayonnaise
For Frying
Method
Preparation of Salmon
- 1
Prepare the Salmon
Rinse the fresh salmon fillets under cold water and pat them dry with paper towels. Cut each fillet into manageable pieces, if desired.
Making Tempura Batter
- 2
Combine Dry Ingredients
In a mixing bowl, combine the all-purpose flour, cornstarch, baking soda, and salt. Mix well.
- 3
Add Ice-cold Water
Gradually add the ice-cold water to the dry mixture, whisking gently until just combined. Be careful not to overmix; a few lumps are okay.
Preparing Red Pepper Mayonnaise
- 4
Blend Red Pepper Mayonnaise
In a blender, combine the mayonnaise, roasted red bell pepper, minced garlic, lemon juice, and salt. Blend until smooth and creamy. Adjust salt to taste.
Frying the Salmon
- 5
Heat Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Dip Salmon in Batter
Dip each piece of prepared salmon into the tempura batter, ensuring it is fully coated.
- 7
Fry Salmon
Carefully place the battered salmon pieces in the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown and crispy.
- 8
Drain Excess Oil
Using a slotted spoon, remove the fried salmon from the oil and place them on a plate lined with paper towels to drain excess oil.
Serving
- 9
Serve
Arrange the fried salmon pieces on a serving platter and serve hot with the red pepper mayonnaise on the side for dipping.
