Calories: 677
Fat (of which saturated fat): 30 g (4.5 g)
Carbohydrate (of which sugar): 61 g (1 g)
Salt: 0.25 g
serves 3
1 cup fine cornmeal or polenta
1 teaspoon paprika
14 ounces salmon fillet, skinned and sliced into 12 chunky sticks
1 egg, beaten
sunflower oil, for frying
potato wedges
4 mealy potatoes, such as Bintje potatoes or russets, scrubbed and cut into thick wedges
1–2 tablespoons olive oil
1/2 teaspoon paprika
salt
Preheat the oven to 400°F. To make the wedges, dry the potato wedges on a clean dish towel. Spoon the oil into a roasting pan and put into the preheated oven briefly to heat. Toss the potatoes in the warm oil until well coated. Sprinkle to taste with paprika and salt and roast for 30 minutes, turning halfway through, until crisp and golden.
Meanwhile, mix the cornmeal and paprika together on a plate. Dip each salmon stick into the beaten egg, then roll in the cornmeal mixture until evenly coated.
Heat enough oil to cover the bottom of a large, heavy skillet over medium heat. Carefully arrange half of the salmon sticks in the skillet and cook for 6 minutes, turning halfway through, until golden. Drain on paper towels and keep warm while you cook the remaining sticks. Serve with the potato wedges.