Description
When you’re looking for a meal that’s crispy, flavorful, and full of texture, this crispy vegetable fry with salmon fry is the perfect combination. Golden-battered vegetables bring a crunchy bite that pairs beautifully with tender, pan-fried salmon fillets seasoned to perfection. It’s a dish that feels both indulgent and wholesome—perfect for weeknights, weekend get-togethers, or even a festive spread. Serve it with rice, flatbreads, or a fresh salad for a complete meal that’s as versatile as it is satisfying.
Ingredients
For the Crispy Vegetable Fry:
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1 cup cauliflower florets
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1 cup broccoli florets
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1 cup zucchini slices
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1 bell pepper, cut into strips
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1 small onion, sliced into rings
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¾ cup all-purpose flour
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¼ cup cornstarch
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1 tsp chili powder
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½ tsp turmeric powder
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½ tsp cumin powder
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½ tsp salt
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½ tsp black pepper
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½ cup cold water (adjust as needed)
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Oil, for frying
For the Salmon Fry:
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4 salmon fillets (about 6 oz each)
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2 tbsp lemon juice
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1 tsp chili powder
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1 tsp paprika
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½ tsp turmeric powder
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1 tsp garlic powder
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Salt and black pepper, to taste
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2 tbsp olive oil (for pan-frying)
Instructions
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Prepare vegetables for frying. In a bowl, whisk flour, cornstarch, chili powder, turmeric, cumin, salt, and pepper. Gradually add cold water to form a smooth batter (thick enough to coat vegetables).
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Heat oil in a deep pan over medium-high heat. Dip vegetables into batter, shake off excess, and fry in batches until golden and crispy. Remove and drain on paper towels.
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For salmon, pat fillets dry and season with lemon juice, chili powder, paprika, turmeric, garlic powder, salt, and pepper. Let marinate for 10–15 minutes.
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Heat olive oil in a skillet over medium heat. Pan-fry salmon for 4–5 minutes per side until crispy on the outside and flaky inside.
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Serve salmon fry with crispy vegetables on the side. Garnish with lemon wedges and fresh herbs if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes