Although we have salmon frequently, I have never made this dish before. It is a rather common dish in Japan. Since we had extra raw salmon left over after making the new year’s salmon dishes, I decided to make salmon fry especially since my wife said she has never had it. I served it with my potato salad and cucumber onion with dill salad. It is usually served with tartar sauce, but I served it with just wedges of lemon.
I made rather smallish fries with a nice light and crunchy outside crust.
Making this dish is rather straight forward and there is really no recipe. I made about 1/2 inch thick salmon pieces (skin removed; I used the skin to make hand rolls later). I seasoned the salmon pieces with salt and pepper. I breaded it as per usual using flour, egg water and panko bread crumbs (see below)
I deep fried it in 350F oil for few minutes turning once. Since it was not thick it cooked rather quickly. I drained the excess oil and served immediately while it was piping hot (below).
This was a pleasant surprise for my wife. It was nicely light and crunchy outside (or “saku saku” サクサク in Japanese expression) and nicely cooked juicy salmon inside. My wife always liked pan fried or grilled salmon with crispy skin, but this is the second best way to cook salmon for her. The cucumber onion dill salad especially went well with this.