Recipe courtesy of David Rosengarten

Deep-Fried Salmon Fillet with Mustard and Japanese Bread Crumbs

  • Level: Easy
  • Yield: 4 servings
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4 cups peanut oil

1 pound raw salmon fillet (not from salmon steak)

1/2 cup Dijon mustard

2 eggs, lightly beaten

2 cups Panko bread crumbs, spread out on a platter

Salt and pepper


  1. Heat peanut oil to 365 degrees. Cut salmon into 16 pieces. Coat salmon with Dijon mustard, dip in beaten eggs and coat with the bread crumbs. Deep fry in hot oil until crisp and golden brown.;
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