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Crunchy Huon Salmon Fish Fingers

The kids will go crazy for this healthier take on the famous fish fingers and chips but the adults won’t be far behind. An easy dish to prepare, this will be a ‘go to’ favourite of the whole family.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4-6


    •   500g Fresh Huon Salmon (Skin off)
    •   1 Cup Cornflakes
    •   2 Cups Panko bread crumbs
    •   1 Cup Cornflakes
    •   5 Free range eggs
    •   Pinch Sea Salt
    •   Rice bran oil
    •   1 Cup Real Mayonaise
    •   1/4 Cup Gherkins
    •   1/4 Cup Capers
    •   2 Boiled Eggs
    •   1/4 Cup Parsley, chopped
    •   1kg Sweet Potato, peeled and thickly sliced
    •   1 tsp Sea salt flakes
    •   1/4 cup Canola oil


  1. Cut the salmon fillet into 12 x 10cm fingers.
  2. Lightly crush the cornflakes and combine with the panko breadcrumbs in a deep tray or bowl
  3. Whisk eggs
  4. Lightly coat the salmon fingers in the flour, then carefully toss through the egg mixture and finally into the crumbs. Repeat for all salmon fingers. Place into the refrigerator
  5. Real Tartare Sauce
    Roughly chop peeled, boiled eggs, sweet gherkins, capers and parsley and combine all the ingredients with the mayonnaise.
  6. Sweet potato chips
    Preheat oven to 190C.
    Peel sweet potato and slice into wedges
  7. Place the sweet potato wedges into baking tray with grease proof paper
    Spray liberally with rice bran oil, sprinkle with sea salt and Mix together thoroughly until well coated.
  8. Place salmon fingers into the pre heated oven at 190 degrees for 15 minutes then reduce heat to 170C and cook for a further 10 minutes and remove from oven.
  9. Serve with Tartare sauce and sweet potato chips.

This great family recipe is thanks to Huon Aqua at


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