Fried Salmon Nuggets & Grits
You’re in her dm’s…but she’s at my house for breakfast! We are not the same.
If you really want to flex on Valentine’s day…or the morning after…my Fried Salmon Nuggets & Grits is the answer!
And it’s so easy for you to make! #LetsVibe
Ingredients
• 1 lb salmon filet, cut in 1” chunks
• 3 cups Bamma Fish Fry Batter
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 teaspoon granulated garlic
• 1/4 cup fresh lemon juice
• 2 tablespoons prepared yellow mustard
• 2 cups buttermilk
• oil for frying
• cooked grits
Instructions
Place salmon chunks in a bowl, with sea salt, black pepper, granulated garlic, and fresh lemon juice.
Add prepared yellow mustard, and buttermilk to bowl. Mix well ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse.
Remove marinated salmon from the refrigerator. In a separate bowl, place Bamma Fish Fry Batter. Shake off excess marinade and dredge marinated salmon chunks in the batter, ensuring an even coating.
In a deep fryer or heavy-bottomed pan, heat oil to 350°F (175°C).
Carefully place the battered salmon chunks into the hot oil. Fry until golden brown and crispy, about 3-4 minutes. Ensure they are cooked through.
Use a slotted spoon to remove the fried salmon nuggets. Place them on a wire rack to drain excess oil. Allow them to rest for a few minutes.
While the salmon is resting, prepare grits according to package instructions or your favorite recipe.
Serve the Fried Salmon Nuggets over a bed of hot, cooked grits. Garnish with lemon wedges or your preferred sauce and enjoy!
Recipe Pro Tips:
• Allow the salmon to marinate for at least 30 minutes to infuse the flavors and ensure a more seasoned and succulent result.
• Ensure an even and thorough coating of batter on each salmon chunk for consistent crispiness and flavor.
• Maintain a consistent oil temperature of 350°F (175°C) during frying to achieve perfectly crispy salmon nuggets without excess oil absorption.
