Crispy Salmon Nuggets with Pantry Chimichurri

When serving a cheese-heavy meal, I find it’s always good to have another protein on hand for those who prefer a pareve option. Salmon is the easiest, but you can sub any fish!

Ingredients

Crispy Salmon Nuggets

3 pounds (1.36 kilogram) salmon, skinned and cut into 1-inch (2-and-1/2-centimeter) cubes
3 eggs
1 teaspoon salt, plus more
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon pepper
1 tablespoon honey
1 cup flour
2 cups Gefen Cornflake Crumbs
oil, for frying

Pantry Chimichurri

1 package Gefen Frozen Parsley cubes
1 package Gefen Frozen Cilantro cubes
6 cubes Gefen Frozen Garlic
1 small shallot, finely chopped
1/2 teaspoon dried oregano
2 tablespoons Tonnelli Red Wine Vinegar
1/2 cup robust olive oil
1 teaspoon salt
1/2 teaspoon black pepper

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breaded chimichurri fish fish sticks herbs Michal Frischman Michal Frishman nuggets party food salmon

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breaded chimichurri fish fish sticks herbs Michal Frischman Michal Frishman nuggets party food salmon

Crispy Salmon Nuggets with Pantry Chimichurri

Name: Crispy Salmon Nuggets with Pantry Chimichurri
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 pounds (1.36 kilogram) salmon, skinned and cut into 1-inch (2-and-1/2-centimeter) cubes; 3 eggs; 1 teaspoon salt, plus more; 2 teaspoons paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon pepper; 1 tablespoon honey; 1 cup flour; 2 cups Gefen Cornflake Crumbs; oil, for frying; 1 package Gefen Frozen Parsley cubes; 1 package Gefen Frozen Cilantro cubes; 6 cubes Gefen Frozen Garlic; 1 small shallot, finely chopped; 1/2 teaspoon dried oregano; 2 tablespoons Tonnelli Red Wine Vinegar; 1/2 cup robust olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper

Michal Frischman

Family Table by Mishpacha Magazine

Recipe Description:

When serving a cheese-heavy meal, I find it’s always good to have another protein on hand for those who prefer a pareve option. Salmon is the easiest, but you can sub any fish!

Ingredients

Crispy Salmon Nuggets

3 pounds (1.36 kilogram) salmon, skinned and cut into 1-inch (2-and-1/2-centimeter) cubes
3 eggs
1 teaspoon salt, plus more
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon pepper
1 tablespoon honey
1 cup flour
2 cups Gefen Cornflake Crumbs
oil, for frying

Pantry Chimichurri

1 package Gefen Frozen Parsley cubes
1 package Gefen Frozen Cilantro cubes
6 cubes Gefen Frozen Garlic
1 small shallot, finely chopped
1/2 teaspoon dried oregano
2 tablespoons Tonnelli Red Wine Vinegar
1/2 cup robust olive oil
1 teaspoon salt
1/2 teaspoon black pepper

Directions

Step 1 - Prepare the Crispy Salmon Nuggets

Preheat oil in a large pot to 350–360 degrees Fahrenheit (175–182 degrees Celsius).
Mix egg with spices and honey. Set up a breading station and dredge salmon in flour, then in egg mixture, then in cornflake crumbs.
Heat oil in a frying pan and fry the breaded fish in batches until golden and crispy, about five minutes. Drain on a cooling rack or on paper towels and lightly season with salt immediately after frying. Serve with pantry chimichurri.

Step 2 - Prepare the Pantry Chimichurri

Pop the cubes out of the plastic and let them defrost.
Combine with remaining ingredients and allow to sit for at least 30 minutes before serving.

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Crispy Salmon Nuggets with Pantry Chimichurri

Directions

Prepare the Crispy Salmon Nuggets

Prepare the Pantry Chimichurri

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