Battered Salmon with Sweet Potato Chips & Strawberry Salad


For the battered salmon

  • 2 x skinless Scottish salmon fillets
  • 128g plain flour
  • 1/2 tsp salt
  • 250ml soda water
  • Vegetable or sunflower oil (for deep frying)

For the sweet potato chips:

  • 3 small sweet potatoes, peeled and cut into chips
  • Paprika

For the strawberry salad:

  • Half a red pepper, diced
  • Half a yellow pepper, diced
  • Half an iceberg lettuce, chopped
  • Half a bag of spinach leaves
  • Half a cucumber, thinly sliced
  • 1 spring onion, finely chopped
  • 4 cherry tomatoes, halved
  • 200g strawberries, hulled and quartered
  • Small bunch parsley, chopped

For the dressings:

  • Mayonnaise
  • Tomato ketchup
  • Freshly squeezed lemon juice



For the sweet potato chips:

  1.  Preheat oven to 200oC / fan 180oC / gas mark 6.
  2.  Line a baking tray with foil.
  3. Coat the sweet potato chips with paprika, place on the foil lined baking tray and drizzle with oil.
  4. Cook for 30-40 minutes, until golden brown at edges. 

For the battered salmon:

  1. Add oil to a large, deep pan, until it is half full. Heat until the oil reaches approx. 190oC.
  2. Combine the flour and salt in a bowl. Make a well in the centre and gradually add the soda water. Stir until well combined. 
  3. Coat each salmon fillet in extra flour, then dip into the batter mixture until coated evenly. 
  4. Add to the pan of hot oil and deep fry for 3-4 minutes.

For the salad:

  1. Combine the lettuce, peppers, tomatoes, spring onions, spinach leaves, cucumber, parsley and strawberries in a bowl and mix.

For the dressings:

  1. Lemon Mayonnaise: Combine 4 tablespoons mayonnaise with 1tsp freshly squeezed lemon juice. Season to taste.
  2. Marie Rose: Combine 2 tablespoons mayonnaise with 2 tablespoons tomato ketchup. Season to taste.