Lovely as an appetizer, especially when served atop a lightly dressed tangle of frilly greens.
1 quart vegetable oil
1 pound salmon fillet (not salmon steak)
salt and pepper to taste
1/4 cup Dijon mustard
2 cups Panko crumbs
1.Place oil in deep-fryer, wok, or Dutch oven and heat to 365 degrees.
2. Using a long, sharp knife and cutting practically parallel with your kitchen counter, shave off about 16 thin slices of salmon, each one about 1/4 inch thick and 2 inches by 3 inches.
3. Season the salmon slices well with salt and pepper. Smear a heaping 1/4 teaspoon of Dijon mustard on each side of each salmon slice.
4. Beat the eggs well in a wide, shallow bowl. Place the Panko crumbs on a wide dish. Slip the salmon slices, 1 at a time, in the eggs, then embed the slices, 1 at a time, in the crumbs, pressing lightly all around to make the crumbs adhere. Let dry for at least 15 minutes.
5. When ready to cook, place the salmon slices, a few at a time, in the oil. Fry for 1 to 2 minutes, or until the exterior is golden brown and the salmon is just cooked. Drain on paper towels and serve immediately.
Try this unusual deep-fry with Panko crumbs. Salmon is often eschewed for deep-fries, because it's oily to begin with. But slicing it thinly, and coating it with dry-and-light Panko crumbs, makes all the difference. Lovely as an appetizer, especially when served atop a lightly dressed tangle of frilly greens. Serves 8 as an appetizer.