Description
Crispy Bang Bang Salmon Bites offer a tantalizing combination of crunchy, golden-fried salmon cubes coated with a flavorful panko crust and tossed in a creamy, sweet-spicy Bang Bang sauce. Perfect as a snack or appetizer, this quick recipe delivers a burst of texture and a delightful sauce that balances heat, sweetness, and tanginess.
Ingredients
Scale
Salmon Bites
- 1 pound fresh, skinless salmon fillets (wild-caught recommended)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked paprika optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly cracked
- 1 cup vegetable oil (neutral, high smoke point)
Bang Bang Sauce
- 1/2 cup mayonnaise (or Greek yogurt for a healthier option)
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey
- 1 tablespoon lime juice
Instructions
- Preparation: Cut the fresh salmon fillets into 1-inch cubes. Thoroughly pat dry with paper towels to ensure a crispy exterior when frying.
- Breading Setup: Arrange three separate bowls: one with all-purpose flour, a second with the beaten eggs, and a third combining panko breadcrumbs with garlic powder, onion powder, paprika, salt, and black pepper.
- Coating the Salmon: Dredge each salmon cube first in flour, coating evenly, then dip into beaten eggs, and finally press firmly into the seasoned panko mixture. Set aside the coated salmon bites on a plate.
- Heating the Oil: In a skillet, pour about 1 inch of vegetable oil and heat over medium heat until it reaches approximately 350°F (175°C), ideal for frying.
- Frying: Fry the salmon bites in batches for 2-3 minutes per side until golden brown and crispy, ensuring the salmon is cooked through while retaining juiciness.
- Making the Sauce: While frying, whisk mayonnaise, sweet chili sauce, sriracha, honey, and lime juice together in a small bowl until smooth and well blended.
- Tossing and Serving: Drizzle or toss the crispy salmon bites in the prepared Bang Bang sauce and serve immediately to enjoy their maximum crispiness and flavor explosion.
Notes
- Use wild-caught salmon for better flavor and texture.
- Patting the salmon dry is crucial for a crispy crust.
- Do not substitute panko breadcrumbs with regular breadcrumbs to maintain crunch.
- The sauce can be made ahead and stored in the refrigerator for up to 2 days.
- Adjust sriracha quantity to fit your preferred spice level.
- Use Greek yogurt instead of mayonnaise for a healthier sauce alternative.
- Ensure oil temperature stays consistent during frying to avoid greasy bites.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
