This fried salmon is absolutely delicioso; I love this recipe! These breaded pan-fried salmon fillets are best served with steamed rice and spring mix salad, or broccoli florets and mashed potatoes, or on a toasted roll for a sandwich.
Ingredients
- vegetable oil for frying: 0.33333 cup
- ½ cups cornmeal: 1 piece
- all-purpose flour: 0.5 cup
- seasoned salt: 1 Tbsp
- kosher salt: 1 Tbsp
- lemon pepper: 0.5 Tbsp
- ground white pepper: 0.5 tsp
- eggs: 3 piece
- salmon fillets: 6 piece
Metric Conversion
Stages of cooking
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Heat oil in a cast iron skillet to 350 degrees F (175 degrees C).
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Whisk together cornmeal, flour, seasoned salt, kosher salt, lemon pepper, and white pepper in a medium bowl.
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Beat eggs in a separate bowl for 10 seconds.
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Working one at a time, dip salmon into beaten eggs to coat completely. Dredge salmon in cornmeal mixture to cover completely. Shake off excess.
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Working in batches, fry salmon in hot oil, flipping halfway, until a golden brown crust forms, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
