Hey y’all! If you’re looking for a delightful appetizer or a fun main dish, these Crispy Bang Bang Salmon Bites Sweet & Spicy are sure to be a hit. They’re bursting with flavor and have the perfect balance of sweet and spicy. Whether you’re hosting a party or just want to treat yourself, these salmon bites are the way to go. Let’s get cooking!
Why You’ll Love This
- Quick and easy to prepare, perfect for any busy day.
- The crispy texture is irresistibly good.
- Sweet and spicy flavors make it a crowd-pleaser.
- Can be served as an appetizer or main dish.
- Perfect for satisfying seafood lovers and newbies alike.
Ingredients
- 1 pound salmon fillet, skin removed and cut into bite-sized pieces
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha sauce
- 2 tablespoons honey
- 1 tablespoon lime juice
- Salt and pepper, to taste
- Vegetable oil, for frying
Directions
Step 1: Prepare Your Coating
In three separate bowls, place the flour, beaten eggs, and panko breadcrumbs. Season the flour with a pinch of salt and pepper.
Step 2: Coat the Salmon
Dredge each salmon piece in the flour, then dip it into the egg, and finally coat it with panko breadcrumbs. Make sure each piece is fully covered for extra crispiness.
Step 3: Fry to Perfection
Heat vegetable oil in a deep skillet over medium-high heat. Fry the salmon bites in batches for 3-4 minutes on each side, or until golden brown and crispy. Drain on paper towels.
Step 4: Make the Bang Bang Sauce
In a small bowl, whisk together the sweet chili sauce, sriracha, honey, and lime juice until well combined.
Step 5: Toss and Serve
Toss the crispy salmon bites in the bang bang sauce until evenly coated. Serve immediately.
Notes
- If you’re short on time, use pre-made panko-crusted salmon available at some stores. Whole Foods Market
- Adjust the sriracha according to your heat preference. Learn more about sriracha here.
- For a healthier option, try baking the salmon bites instead of frying.
Variations
- Gluten-Free: Use gluten-free panko and flour.
- Low-Carb: Substitute almond flour and coconut flakes for coating.
- Spicier: Add more sriracha or a dash of cayenne pepper to the sauce.
Required Equipment
- Deep skillet or fryer
- 3 shallow bowls
- Small mixing bowl
- Whisk
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to retain crispiness.
Suggested Pairings
- Serve with a side of steamed rice or quinoa.
- Pair with a fresh green salad or roasted vegetables.
- Enjoy with a refreshing cucumber or mint cocktail.
Pro Tips
- Ensure the oil is hot enough for frying to achieve maximum crispiness. Learn more about frying here.
- Pat the salmon dry before coating to help the breadcrumbs adhere better.
- Do not overcrowd the frying pan, which can lower the oil temperature and result in soggy bites.
FAQ
Can I make this recipe ahead of time? Yes, you can prepare the salmon bites in advance and reheat them in the oven just before serving.
Can I use frozen salmon? Absolutely, just make sure to thaw it completely and pat dry before using.
What if I don’t have sriracha? You can substitute with any hot sauce you have on hand, adjusting to taste.