03 January 2013,23:05 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Preheat the oven to 190°C / 375°F / Gas mark 5.
  • Spoon the oil into a roasting pan and put into the preheated oven briefly to heat. Toss the potatoes in the warm oil until well coated.
  • Sprinkle with paprika and salt to taste and roast for about 20 - 30 minutes, turning until crisp and golden.
  • Mix the cornmeal and paprika together on a plate. Dip each salmon strip into the beaten egg, roll in the cornmeal mixture until evenly coated.
  • Pour enough oil into a heavy-bottom frying pan to cover the base and place over a medium heat.
  • Arrange half the salmon strips when hot in the skillet and cook at least for 5 minutes, turning until golden.
  • Drain on paper towels, keep warm and cook the remaining salmon strips. Serve with the potato wedges.


  • 500 grams salmon fillet, skinned and sliced into 10 - 12 chunky strips
  • 1 egg, beaten
  • 150 grams fine cornmeal
  • 1 teaspoon paprika  
  • Peanut oil, for frying
  • Salt and pepper

The Potato Wedges :

  • 500 grams potatoes, scrubbed, cut into thick wedges and pat dried
  • 2 tablespoon olive oil
  • 1 teaspoon paprika
  • Salt, to taste

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