Corn Thins Minis and Nori Salmon Nuggets
Preheat oil in a deep fryer to 190ºC.*
Combine Sour Cream and Chives Corn Thins Minis and nori into a food processor or blender and pulse until a fine crumb that resembles breadcrumbs. Pour into a shallow bowl.
In another shallow bowl add the gluten free flour.
In another shallow bowl add the egg mixture.
Dust the salmon pieces in the flour, brushing off any excess. Dip into the egg then roll in the Corn Thins nori crumb to coat.
Fry the salmon nuggets, in 2 batches, until golden and cooked through. Drain on paper towel and season with sea salt and squeeze over a little lime juice to serve.
These salmon nuggets are delicious on their own but also work well in a soft taco with a zesty slaw!
*We use a deep fryer for perfectly golden nuggets, but you can also use a heavy-based saucepan filled 10cm from the base with a high smoke-point oil. The oil is hot enough when the tip of a wooden spoon bubbles when dipped into it.
1 packet Sour Cream and Chives Corn Thins Minis
3 sheets nori (dried seaweed, available from the Asian section of most supermarkets), roughly broken up
150g gluten-free flour
2 eggs whisked with a splash of milk or water
440g skinless Atlantic salmon, cut into large cubes
Oil, to fry
Sea salt, to serve
Lime wedges, to serve
Still Hungry?
Still Hungry, then why not try something else. Check what is in your fridge or pantry, or view any of our other CORN THINS recipes for some tasty ideas.
