16. October 2026

Crispy Spiced Salmon Popcorn with a tangy Lemon-Herb Dipping Sauce.

Ingredients

For the Fish Popcorn:

• Salmon:  400g fresh skinless salmon fillets, cut into bite-sized  (3/4 inch) cubes
• Buttermilk Marinate:  120 ml buttermilk (or whole milk mixed with 1 tsp lemon juice)
• Dry Flour Coating:
  •  100g plain flour
  •  30g cornflour (for extra crunch)
  •  1 tsp garlic powder
  •  1 tsp onion powder
  •  1 tsp smoked paprika
  •  1/2 tsp cayenne pepper (adjust to taste)
  •  1 tsp fine sea salt
  •  1/2 tsp cracked black pepper
• Oil: Neutral oil with a high smoke point for frying (vegetable, sunflower, or rapeseed)

For the Quick Lemon-Herb Dip:

•  4 tablespoons mayonnaise
•  1 tablespoon Greek yogurt or sour cream
•  1 teaspoon Dijon mustard
•  1 tablespoon fresh dill or chives, finely chopped
• Zest and juice of half lemon
• Pinch of salt and black pepper

Step-by-Step Instructions

1. Marinate the Salmon

1. Place the salmon cubes into a bowl and pour over the buttermilk.
2. Let it marinate in the fridge for 15–20 minutes. (This tenderises the fish and helps the flour coating stick firmly, giving you those classic "nugget" craggy bits).

2. Prepare the Dip

1. Mix all the dip ingredients in a small bowl until smooth. Cover and chill in the fridge until ready to serve.

3. Coat the Fish

1. In a shallow bowl, whisk together the plain flour, cornflour, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper.
2. Drizzle  of the buttermilk marinade into the flour mixture and rub it with your fingers to create small flaky clumps.
3. Remove salmon pieces from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour.
4. Press firmly so the flour coats every corner. Transfer to a wire rack or plate.

4. Fry to Crisp Perfection

1. Heat about
2. Working in small batches (do not overcrowd the pan), carefully drop the coated salmon cubes into the hot oil.
3. Fry for 4-5 mins, turning once, until deep golden brown and crispy.
4. Transfer with a slotted spoon to a paper towel-lined plate or wire rack. Immediately sprinkle with a tiny pinch of sea salt while hot.

Serving Suggestion

Serve hot with lemon wedges and the chilled lemon-herb dip.