Crunchy salmon in Japanese with tartare sauce

Crunchy salmon in Japanese with tartare sauce

The crunchy salmon is an alternative to preparation of crunchy chicken for those who prefer seafood. This dish can be baked as in an oven, and to fry in hot fan. The salmon turns out with the fragrant crisp seasoned with spices is served with tartare sauce and ketchup.

It is required to you

  • For 4 portions:
  • - 1 glass of the punk (bread crumbs);
  • - 1 tablespoon of olive oil;
  • - 1/2 h a spoon of a garlic powder or 3 crushed garlic gloves;
  • - 1/2 h spoon of a dried thyme or any other spices;
  • - 450 g of fillet of a salmon (without skin);
  • - salt to taste;
  • - fresh ground black pepper to taste;
  • - 1/4 glasses of flour;
  • - 1 egg;
  • - tartare sauce;
  • - ketchup.


1. Include an oven to be warmed up to 200 wasps. Lay a baking tray parchment paper.

2. Roast till golden color on average fire of the punk (bread crumbs), garlic powder (the crushed garlic), dried thyme, add olive oil. Pour ready mix into a plate, let's cool down.

3. A salmon cut on small slices. Salt also pepper on both sides.

4. In superficial ware shake up egg with flour. Roll in each piece of a salmon at first in flour from all directions, then in egg mix, then in the punk (bread crumbs).

5. Lay out panirovanny pieces of a salmon on the prepared baking tray. Bake in the warmed oven of 20-25 minutes. Give with ketchup and tartare sauce.

6. It is possible to use purchased tartare sauce, and it is possible to prepare house. For this purpose undertakes: 2 eggs; 1/4 bulbs; 1 pickle; salt, pepper; 1/2 lemons; Japanese mayonnaise (or usual); parsley. Eggs are boiled, small crushed. Luk are small cut and killed in water for 10 minutes to remove bitterness. Peel pickle from a thin skin, it is rubbed on a small grater, juice merges. Crush greens. To mix everything with mayonnaise, salt and pepper. It is stored in the closed container before full use.

Author: «MirrorInfo» Dream Team