Evas Wild Crispy Salmon Nugs


Super Crispy Souther Style Salmon Nuggets with a Slightly Spicy and Tangy Ranch Dipping Sauce

While in New Orleans last year I became obsessed with crispy fried fish from the awesome mom and pop joints all over town. After a lot of trial and error I discovered the exact combination of flavors and textures that satisfied my crispy cravings.. The trick to this recipe is to take your time, make sure the oil is at the right temperature and use Zataran’s Fish Fry for the breading. The crispy crust paired with the chili and charred lime is just amazing.


8 ounces salmon, cut into 1/2 in strips
2 cups buttermilk
1/2 teaspoon chipotle pepper, ground
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1 quart peanut oil
1 each lime
1 teaspoon chipotle pepper, ground
1/4 teaspoon garlic powder
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup buttermilk
1 tablespoon cilantro, finely chopped
3 each egg, beaten
2 ounces flour
4 ounces cornmeal, Use seasoned Louisiana Fish Fry brand.


  1. Place a medium size sauce pot on medium high heat. Attach a candy thermometer inside of the pan.
  2. Add peanut oil.
  3. In three separate bowls, place beaten eggs, flour and corneal coating.
  4. Dip each piece of salmon in flour. Shake off excess flour.
  5. Dip each piece of salmon in egg wash, Drain off excess egg.
  6. Roll each piece of salmon in cornmeal mixture. Set aside.
  7. Chef the temperature of the oil. Do not let oil exceed 360.
  8. Combine sour cream, mayonnaise and 1/4 buttermilk in a medium bowl.
  9. Zest lime into mayonnaise mixture.
  10. Cut a lime in half add char face side down in a very hot pan for 30- 60 seconds.
  11. Let the pieces of lime cool and then squeeze the charred lime juice into mayonnaise mixture.
  12. Add chopped cilantro and stir to combine. Set aside.
  13. When the oil has reached 360 slowly add the cornmeal crusted salmon pieces. About 6 at a time.
  14. Fry salmon pieces for 2-4 minutes. Remove salmon from the hot oil and let drain on a paper lined plate.
  15. Repeat until all pieces are fried.
  16. Divide crispy salmon onto 4 plates equally.
  17. Drizzle ranch over each plate.

Serve hot.

Nutritional Info

Per Serving (excluding unknown
items): 2381 Calories; 238g Fat
(88.7% calories from fat); 25g
Protein; 43g Carbohydrate; 3g
Dietary Fiber; 204mg Cholesterol;
559mg Sodium. Exchanges: 2
Grain(Starch); 2 Lean Meat; 0
Vegetable; 0 Fruit; 1/2 Non-Fat
Milk; 45 Fat.

Eva's Wild Chili Caper Salmon