Corn Thins® Minis & Nori Salmon Nuggets
Corn Thins® Minis & Nori Salmon Nuggets
These salmon nuggets are delicious on their own, but they also work well in a soft taco with a zesty slaw or simply on Corn Thins slices.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 packet Sour Cream and Chives Corn Thins Minis (80g)
- 3 sheets nori (dried seaweed, available from the Asian section of most supermarkets), roughly broken up
- 150g gluten-free flour
- 2 eggs, whisked with a splash of milk or water
- 440g skinless Atlantic salmon, cut into large cubes
- Oil, to fry
- Sea salt, to serve
- Lime wedges, to serve
Method
- Preheat oil in a deep fryer to 190°C. (You can also use a heavy-based saucepan filled 10cm from the base with a high-smoke-point oil. The oil is hot enough when the tip of a wooden spoon bubbles when dipped into it.)
- Combine Sour Cream and Chives Corn Thins Minis and nori into a food processor or blender and pulse into fine crumbs that resemble breadcrumbs. Pour into a shallow bowl.
- In another shallow bowl, add the gluten-free flour.
- In another shallow bowl, add the egg mixture.
- Dust the salmon pieces in the flour, brushing off any excess. Dip into the egg, then roll in the Corn Thins nori crumb to coat.
- Fry the salmon nuggets, in 2 batches, until golden and cooked through. Drain on paper towel and season with sea salt. Squeeze over a little lime
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