Joel makes this addictive crunchy appetizer for Hyatt Regency Trinidad's Chef Gregory Arrindell using Ocean Delight's Salmon Fillets.




4 – 6 Ocean Delight (4-oz) salmon fillets, skinless cut in large chunks

1 tsp salt

1 tbsp green seasoning

½  tsp black pepper

1 tsp ground geera

½ tsp paprika

½ tsp pepper sauce or ¼ tsp cayenne pepper

Juice of 1 lime

1½ cups flour

2 eggs lightly beaten

Few dashes pepper sauce, optional

2 cups panko breadcrumbs

Salt and black pepper

Dried herb of choice eg parsley, chive, thyme

Oil for frying


  1. Place the Ocean Delight salmon in a bowl. Season with salt, pepper, green seasoning, geera, paprika and pepper sauce. Let marinate for at least half hour. This can be refrigerated up to overnight.
  2. Mix lime juice into the salmon.
  3. Place the flour, eggs and breadcrumbs in separate bowls. Season the flour and the breadcrumbs with a little salt and black pepper. Mix in the dried herbs into the breadcrumbs. Add a few dashes of pepper sauce to the beaten eggs if using.
  4. Bread the salmon chunks, a few at a time first coating lightly with flour, then eggs and finally the seasoned breadcrumbs. Ensure the salmon is well coated at each stage.
  5. Heat a large frying pan with at least 1-inch thickness of oil over medium high heat. Add the salmon a few at a time, not crowding the pan. Cook on one side for a few minutes until golden brown and then finish cooking on the other. The length of cooking will depend on the size of the chunks.
  6. Remove and place on a paper towel to drain any excess oil. Place on a platter and serve with a dip of your choice.

Watch the Video