Thinking about: Chicken Fried Salmon
In a 10″ frypan, heat enough Vegetable Oil to cover one piece of Fish…Cook over medium high heat.
Place 1/2 cup of A/P Flour in a 1 quart Ziplok Bag…
Set aside Rinse and pat dry with paper towel five to seven 2 oz. Salmon Fillets (skin off & pin bones removed). Lightly sprinkle with Lawry’s Seasoned Salt
Whisk together: One Egg (do not cook), and little more Seasoned Salt
Dredge (dip) Salmon in Egg mixture, covering all sides completely. Immediately cover with Flour…Gently shake off excess Flour
Place Salmon in hot Oil, and fry until outside turns golden brown (turn over once)…About 5-7 minutes
Garnish with Pineapple Coleslaw and steamed Flour Tortillas