Deep Fried Salmon in Potato Wrapping
Yield: 4 servings
Preparation is easy
Preparation time is 30 minutes
Ingredients
- 4 salmon fillets weighing 4 to 6 ounces each (125 to 175 grams)
- 6 large Yukon gold potatoes
- salt and pepper
- vegetable oil for frying
For the sauce:
- 1 cup sesame oil (250 millilitres)
- 2 inches ginger, peeled and finely chopped
- 3 tablespoons soy sauce (45 millilitres)
- ¼ cup rice wine vinegar (60 millilitres)
Directions
- Preheat the oil to 360 degrees Fahrenheit
- In a small bowl mix together the sesame oil, chopped ginger, soy sauce and rice wine vinegar. Set aside.
- Season the salmon fillets with salt and pepper. Peel the potatoes and grate them finely on a grater or with a Japanese mandolin. Wrap the fish in the potato, patting the potato down firmly so that it adheres to the salmon. Slide the salmon pieces gently into the hot oil and fry until the potatoes are golden brown.
- Remove the salmon pieces from the oil with a spider or a slotted spoon. Drain for a moment on paper towels.
- Serve with the Asian sauce and baby bok choy.