Salmon Bites Recipe
Hand Battered Fried Salmon served w/ Sriracha Aioli
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Ingredients
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Salmon & Marinade
Batter & Coating
Sriracha Aioli
Garnish & Finish
Method
Salmon & Marinade
Prepare salmon
Pat the salmon cubes dry with paper towels. Place in a bowl and toss with soy sauce, lemon juice, salt, and black pepper. Let marinate at room temperature for 10 minutes while you prepare the batter. Pat dry again before coating.
Batter & Coating
Make the batter
In a medium bowl whisk together the all-purpose flour, cornstarch, and baking powder. In a separate bowl combine the cold sparkling water and beaten egg. Slowly whisk the wet mixture into the dry ingredients until just combined; batter should be lumpy and cold. If desired, nest the batter bowl over a larger bowl filled with ice or add a couple ice cubes to keep it very cold — this gives a crispier fry.
Prep panko (optional)
If using panko for extra crunch, spread it on a plate. After dipping each salmon piece in batter, you can dredge it lightly in panko to add texture.
Heat oil
Pour neutral oil into a deep, heavy pot or deep-fryer to a depth of about 2–3 inches (about 2–3 cups depending on your vessel). Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float, browning in about 45–60 seconds.
Coat and fry salmon
Working in small batches (to avoid crowding), pat each salmon cube dry once more, dip into the cold batter to fully coat, then optionally press lightly into panko. Carefully lower battered pieces into the hot oil using a slotted spoon or spider. Fry for 2–3 minutes until golden brown and the internal temperature of salmon reads 125–135°F (52–57°C) for medium doneness, or until crisp and cooked through. Turn pieces if necessary for even browning. Remove to a wire rack or paper towel-lined tray to drain. Repeat with remaining salmon, allowing oil to return to temperature between batches.
Sriracha Aioli
Make aioli
While the oil heats or during the first fry batch, whisk together mayonnaise, sriracha, lime juice, minced garlic, honey (if using), salt, and black pepper in a small bowl until smooth. Taste and adjust heat or acidity by adding more sriracha or lime juice as desired. Refrigerate until ready to serve.