Crispy Salmon Nuggets

Crispy salmon nuggets are my version of Guyanese cutters–pieces of fish, deep fried until they are crispy. They are perfect as a party dish, anytime snack or even as a protein side for meals, like cook-up rice.

Course Whole30 and Paleo Options

Cuisine American, Caribbean

Keyword baked salmon nuggets, Crispy Salmon Nuggets, crispy salmon nuggets air fryer, crispy salmon nuggets recipe, how to fry salmon nuggets, how to make salmon nuggets, salmon bites, southern fried salmon nuggets

Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

Calories 1172kcal

Author Althea Brown

Equipment

Large Mixing Bowl
Skillet

Ingredients

2 lbs salmon filet
2 lemons
2 teaspoon garlic powder (divided)
3 teaspoons onion powder (divided)
3/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1 cup All Purpose Flour
1/2 cup Almond Flour (optional, can also use bread crumbs)
1/4 teaspoon Smoked Paprika
1 tablespoon Parsley flakes
2 cups Avocado oil (or similar for frying)

Instructions

If using skin on salmon, remove the scales (see how to above), rinse and pat dry. Then cut into 2 inch by 1 inch pieces. Add the pieces (nuggets) to a large bowl, sprinkle with lemon juice from one of the lemons and toss to coat. Let the fish rest for 5 to 10 minutes before patting completely dry (with paper towels) and set aside.
In a small bowl combine 1 teaspoon of garlic powder, 2 teaspoons of onion powder and all of the salt and black pepper. Mix well, then generously coat the salmon nuggets you set aside earlier. Let the fish rest for about 30 minutes if time allows. If not, let it rest while you prep the next steps.
In another bowl, make the dredge for coating the fish by combine the remaining all purpose flour, almond flour (if using, can also use bread crumbs), garlic powder, onion powder, parsley flakes, and smoked paprika. Mix well then set aside.
When ready to cook, add the oil to a frying pan or skillet on medium heat. When oil is hot (about 350 °F), coat each fish nugget in the dredge you made earlier, shake off any excess flour, then add nuggets to the hot oil skin side up. Do not over crowd the pan. Work in batches if needed.
Fry until brown on the side that is in the oil (about 1 to 1.5 minutes), then flip over and continue to fry until the nuggets are completely golden brown, This should take about 3 minutes of total frying time.
Remove the crispy salmon nuggets from the oil and place on a plate lined with a few sheets of paper towels to drain any excess oil.
Repeat the frying process for any remaining uncooked fish nuggets.
Serve nuggets warm with your choice of hot sauce or dipping sauce and a few lemon wedges. I recommend the classic Guyanese combo of ketchup and pepper sauce.

Notes

After frying place the fish in a single layer on a plate lines with paper towel, then move the fish to a serving dish once drained. Replace the paper towels as necessary.
Make it Gluten-Free: Swap the all purpose flour in this recipe for Cassava flour. I also skip the almond flour to make it nut free but the almond flour gives it a delicious crunch.

Nutrition