Southern Fried Salmon

When J and I were younger and had but a few kids, fish was a great alternative for us instead of eating with the kids. These Southern Fried Salmon sure bring me back to those older times and have rekindled my love affair I may or may not have for our amphibious friends.                                                      My oldest daughter Kyla has recently delved deep into a love for breaded shrimp which is a great turn of events. She has in the past always snubbed her nose up at any fish at all. Koodo’s kiddo! I am slowly warming her up to these Southern Fried Salmon as I find there is a phenomenal flavour pairing between the Salmon itself and the crust.I must admit though, after 8 kids, J’s tastes have totally changed and fish doesn’t seem to be in the cards for her anymore. At least not in the near future that is. It’s all good, with these Southern Fried Salmon I can, and will certainly eat her fair share too. Gladly and with absolute delight at that.                                        Pretty sure if given the option though, I would without a doubt be fine eating fish as a main protein for the rest of my days. The kids I am hoping, at some point will start to develop their own keen taste for fish as Kyla has. Its the fishy smell that really gets them but with this incredibly easy Southern Fried Salmon recipe, there really is no fishy smell nor a pungent taste either.

Southern Fried Necessities:

  • 4 salmon filets halved
  • 1 cup Italian bread crumbs
  • 1 tsp cayenne pepper
  • 1 tsp chili powder
  • 2 tsp lemon rind
  • 1 egg
  • 1/4 cup flour
  • 1 tsp garlic powder
  • salt and pepper to taste
  • oil for frying

Breading Southern Salmon:

  1. In a medium bowl whisk your egg and set aside.
  2. In another bowl add your flour for dredging.
  3. Lastly, mix your bread crumbs, spices and lemon rind together in a large mixing bowl.
  4. In a deep sided large pan, heat about an inch of oil over medium heat while you prep (to 350)
  5. Dredge your salmon in flour one piece at a time.
  6. Coat with egg and let drip off a touch.
  7. Gently cover in breadcrumb mixture and set aside.
  8. Repeat for the other pieces.
  9. Carefully add your fish into the hot oil and cook for 4 minutes per side (only cook two at a time)
  10. Once cooked, place on a wire rack with paper towel underneath.
  11. Garnish with lemons and serve it up with whatever you like to accompany it with.                                             I am a huge Hollandaise fan so the sauce on top was my remaining Holladaise from some eggs benny. This delicious recipe is super easy, eats well and is a great way to get the ball rolling for even the pickiest of eaters. The flavour of the salmon was still present but it was beautifully married with the crust. What are some of your favourite fish dishes?

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