Crispy salmon nuggets in kataifi crust

  • Time 10 minutes total
  • Yield serves 4 as appetizers


    1/4 pound kataifi dough, snipped into 4-inch lengths
    1/3 cup basil leaves, finely shredded
    1/3 cup chives, cut in 1-inch lengths
    1 large egg
    1 tablespoon water
    All-purpose flour, for dredging
    16 small bite-size cubes of salmon
    Freshly ground pepper
    Vegetable oil, for frying
    Dipping sauce


    In a large, shallow dish, separate the kataifi dough into individual threads using your fingers. Add the basil and chives and toss to distribute throughout the pastry.
    In a shallow bowl, beat the egg with the water. Spread the flour in another shallow bowl. Season the salmon cubes with salt and pepper. Dredge them in the flour and shake off the excess, then dip them in the beaten egg and roll in the kataifi; press to help it adhere.
    Set a rack over a baking sheet. In a large, deep skillet, heat 1 inch of vegetable oil to 350°. Fry 4 or 5 salmon pieces at a time until the kataifi is golden brown and crisp, about 2 to 3 minutes minutes. Drain the salmon nuggets on the rack. Season with salt. Serve the nuggets with your favorite dipping sauce.
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