Ingredients
Scale
- 500g fresh salmon fillet, skin removed and cut into bite-sized pieces
- 1/2 cup cornflour (for that perfect crispiness)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, beaten
- 3 tablespoons vegetable oil (for frying)
- 1/4 cup mayonnaise (preferably a good-quality, creamy one)
- 2 tablespoons sweet chilli sauce
- 1 tablespoon sriracha or another hot sauce (adjust to taste)
- 1 teaspoon honey or maple syrup (to balance the spice)
- 1 teaspoon rice vinegar or white wine vinegar
- 1 small garlic clove, minced
- 1 tablespoon finely chopped spring onions or chives (for garnish)
Substitution suggestions: If cornflour is tricky to find, plain flour can work, though the texture will be slightly less crisp. For a dairy-free version, use vegan mayonnaise. And if you prefer a milder sauce, just reduce or omit the sriracha — the honey adds a lovely sweetness either way.
Instructions
- Start by patting your salmon pieces dry with kitchen paper; this helps the coating stick better and gives that lovely crunch.
- In a shallow bowl, mix the cornflour, salt, and pepper. In a separate bowl, beat the eggs until smooth.
- Dredge each piece of salmon first in the cornflour mixture, then dip it into the beaten eggs, and finally back into the cornflour for a double coating. This little step is a trick I learned from my mum — it makes all the difference for that perfect crunch.
- Heat the vegetable oil in a large frying pan over medium heat. You want it hot enough to sizzle but not so hot it smokes.
- Carefully add the salmon bites to the pan, frying in batches if necessary to avoid overcrowding. Cook each side for about 2-3 minutes until golden and crispy. The kitchen will start smelling like my childhood kitchen during pie day — utterly irresistible.
- Once cooked, transfer the salmon bites to a plate lined with kitchen paper to drain any excess oil.
- In a small bowl, whisk together the mayonnaise, sweet chilli sauce, sriracha, honey, rice vinegar, and minced garlic to create the bang bang sauce. This sauce brings that signature kick, balancing heat and sweetness beautifully.
- Drizzle the sauce over the crispy salmon bites or toss them gently to coat evenly.
- Garnish with the chopped spring onions or chives for a fresh, vibrant finish.
- Serve immediately, ideally with a good cup of tea or a chilled glass of white wine — both staples in the Cinnamon household for any meal that matters.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
