Sweet Chilli Salmon


  • Regulate the oven to 190C/375F/ Fan Oven 170C/Gas Mark 5.
  • Line a flat oven tray with tinfoil or silicone paper.
  • Crumb the Keogh’s Crisps in a food processor for 1 minute until they form large crumbs. Be careful not to over blend. Spread onto a plate or dish.
  • Pour the beaten egg into a wide bowl. Taking one piece of fish at a time dip into the egg to coat each side.
  • Drain off excess then thoroughly coat with the crisp crumbs.
  • Place the fish on the baking tray then bake in the pre-heated oven for approx. 15-20 minutes.


  • 4 x125g darnes of Salmon bones & skin removed
  • 1 large Egg beaten
  • 1 x 125g packs of Keogh’s Sweet Chilli & Irish Red Pepper Crisps


Delicious served with some Ballymaloe Jalapeno Pepper Relish or Sour Cream & Chive Dip.