Ingredients
Scale
- 1 pound salmon fillet, skin removed, cut into bite-sized pieces
- 1 cup all-purpose flour (gluten-free option: almond flour)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup buttermilk (or regular milk with a splash of vinegar)
- 1 cup panko breadcrumbs
- Vegetable oil (for frying)
- 1/2 cup mayonnaise (for Bang Bang sauce)
- 2 tablespoons sweet chili sauce (for Bang Bang sauce)
- 1 tablespoon sriracha (for Bang Bang sauce)
- 1 teaspoon lime juice (for Bang Bang sauce)
Instructions
- Cut the salmon fillet into bite-sized pieces and set aside.
- Mix flour, garlic powder, paprika, salt, and pepper in a bowl.
- Pour buttermilk into another bowl.
- Add panko breadcrumbs to a third bowl.
- Coat each salmon piece in the flour mix, dip in buttermilk, then roll in panko.
- Heat vegetable oil in a skillet over medium-high heat.
- Fry salmon bites for 3-4 minutes on each side until golden brown.
- Transfer to a paper towel-lined plate to drain excess oil.
- Whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice for the sauce.
- Serve warm with the Bang Bang sauce.
- Prep Time: 15
- Cook Time: 8