Ingredients
680 g skinless Salmon, cut into 2 cm strips
1 bottle SIDS CHILLI & LIME OIL
1 tsp SIDS CRAZY LEMON
2 eggs
½ tsp Kaitaia Fire
1 cup breadcrumbs
Rice bran oil, for frying
1 cup melted butter
Juice of half a lemon
2 cloves garlic, minced
1 small shallot, chopped
1 tbsp Dijon mustard
½ tsp Kaitaia Fire
2 tbsp fresh parsley, chopped
1 tsp chilli flakes
¼ tsp paprika
Directions
Add salmon to a bowl with SIDS CHILLI & LIME OIL to marinate for 30 minutes, or longer for a more intense flavour.
Make an egg wash mixing the eggs, SIDS CRAZY LEMON and Kaitaia Fire.
In a separate dish, pour in breadcrumbs.
Remove the salmon from the marinade, dip in the egg wash and then dredge in breadcrumbs. Shake off excess batter.
Heat frying oil to 175°C.
Fry the salmon in batches for 4-5 minutes.
In a saucepan, melt the butter and add in lemon juice, garlic, shallot, mustard, Kaitaia Fire, parsley, chilli flakes, paprika. Mix until well blended and remove from heat.
Top the salmon with parsley and enjoy.
