Ingredients:

3 cans x 155g   SABA Pink Salmon in Natural Oil, drained 

½ cup    All Purpose flour, seasoned with salt and pepper

2 pcs    Egg, beaten and seasoned with salt and pepper

1 cup    Breadcrumbs 

Cooking Oil for frying 

  

Buttered Corn & Carrots 

2 Tbsp  Butter

1 cup   Carrots, cut into cubes and blanched 

1 cup   Whole corn kernels 

Salt and pepper to taste

2 stalks Parsley, chopped (optional)  

  

Tartar Sauce 

½ cup   Mayonnaise 

1 Tbsp  Pickle Relish 

Dash of lemon juice (optional)

Salt and pepper to taste

Procedure:

1. Prepare breading station. Dip each pink salmon chunk in flour, then in egg and finally coat in breadcrumbs. Repeat procedure for the remaining pink salmon.

2. Heat oil in a deep pan. Fry pink salmon golden brown. Drain on paper towels. Set aside.

3. In a large pan, heat butter and toss in carrots and corn kernels. Allow to heat through for a few minutes. Season with salt and pepper. Transfer mixed vegetables to a serving dish. Set aside.

4. To make the tartar sauce, in a bowl, mix together mayonnaise, pickle relish and lemon juice. Season with salt and pepper.

5. Arrange breaded pink salmon on a plate. Serve buttered corn and carrots and the tartar sauce on the side. Serve.