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Author:
Kevin Curry
Gluten Free Salmon and Chips with Lighter Tartar Sauce
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Gluten Free Salmon and Chips with Lighter Tartar Sauce
Ingredients for 5 Salmon and Chips servings
Substitution
Note
- 1 1/2lb center cut salmon, skinned and cut into 2-inch and 3 -inch strips or nuggets
- Batter
-
-
- 3/4 cup almond flour
- 2 tablespoons The Fit Cook Southern Creole seasoning
-
- Substitute: 1 tablespoon smoked paprika + 1 teaspoon chili powder + 1/2 teaspoon cumin + 1 teaspoon dried thyme + 1 teaspoon dried oregano + 1/2 teaspoon cayenne
-
- 3 eggs, lightly beaten
- 5oz crushed baked potato chips (or reduced fat kettle chips) + 1 tablespoon black pepper
- LOW CARB SUBSTITUTE: baked pork rinds
- Spray avocado oil
- Lighter Tartar Sauce
-
- 1/3 cup 2% Greek yogurt
- 1/4 cup reduced fat olive oil mayonnaise
- 1 tablespoon Dijon or stoneground mustard
- 2 tablespoons capers (or more/less according to taste)
- 1/4 cup finely diced dill pickles
- 2 teaspoons dried dill weed
- 2 teaspoons tabasco
- Lemon juice to taste
- 1/2 teaspoon pepper
- Sea salt to taste
Steps
Step 1
Set air fryer to 400F/204C.
Step 2
Mix together the ingredients for the batter in a bowl or plate. To another bowl add the eggs. Add the potato chips to a sealable plastic bag, crush them up using your hands or rolling pin, then add the finely crushed potato chips to another bowl.
Step 3
Dip the salmon piece in batter, then the egg (shake off any excess egg), and finely coat in the potato chips. Note: If you would like a double batter and want it extra crispy, dip the salmon in the batter, then egg, then batter, then egg and potato chips.
Step 4
Place the battered salmon on an air-fryer tray then lightly spray with avocado oil.
Step 5
Air fry in the oven for 10 – 12 minutes until golden brown.
Step 6
Mix together the ingredients for the tartar sauce.
Step 7
Enjoy the salmon with homemade tartar sauce and hot sauce.
Gluten Free Salmon and Chips with Lighter Tartar Sauce
Kevin Curry
INGREDIENTS
- 1 1/2lb center cut salmon, skinned and cut into 2-inch and 3 -inch strips or nuggets
- Batter
-
-
- 3/4 cup almond flour
- 2 tablespoons The Fit Cook Southern Creole seasoning
-
- Substitute: 1 tablespoon smoked paprika + 1 teaspoon chili powder + 1/2 teaspoon cumin + 1 teaspoon dried thyme + 1 teaspoon dried oregano + 1/2 teaspoon cayenne
-
- 3 eggs, lightly beaten
- 5oz crushed baked potato chips (or reduced fat kettle chips) + 1 tablespoon black pepper
- LOW CARB SUBSTITUTE: baked pork rinds
- Spray avocado oil
- Lighter Tartar Sauce
-
- 1/3 cup 2% Greek yogurt
- 1/4 cup reduced fat olive oil mayonnaise
- 1 tablespoon Dijon or stoneground mustard
- 2 tablespoons capers (or more/less according to taste)
- 1/4 cup finely diced dill pickles
- 2 teaspoons dried dill weed
- 2 teaspoons tabasco
- Lemon juice to taste
- 1/2 teaspoon pepper
- Sea salt to taste
INSTRUCTIONS
-
Set air fryer to 400F/204C.
-
Mix together the ingredients for the batter in a bowl or plate. To another bowl add the eggs. Add the potato chips to a sealable plastic bag, crush them up using your hands or rolling pin, then add the finely crushed potato chips to another bowl.
-
Dip the salmon piece in batter, then the egg (shake off any excess egg), and finely coat in the potato chips. Note: If you would like a double batter and want it extra crispy, dip the salmon in the batter, then egg, then batter, then egg and potato chips.
-
Place the battered salmon on an air-fryer tray then lightly spray with avocado oil.
-
Air fry in the oven for 10 – 12 minutes until golden brown.
-
Mix together the ingredients for the tartar sauce.
-
Enjoy the salmon with homemade tartar sauce and hot sauce.
Nutrition per serving
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