|
Cayenne Chicken-fried Salmon |
DATE___/____/____ |
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YIELD ______________ |
STORAGE |
__________________ |
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Ingredient |
Brand/Description |
Quantity |
|
Salmon
fillet |
Skinned
and pinned |
8
oz. portions |
|
Breading |
Fine bread crumbs |
1 C |
|
Table
salt |
|
1
t |
|
Cayenne
pepper powder |
|
1
t |
|
White
or black pepper |
|
½
t |
|
Egg wash |
Whole
eggs |
2 ea |
|
Water |
|
2
T |
|
Sugar |
|
1
T |
|
Olive
oil |
|
¼
C |
|
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|
Instructions |
|
Dip the salmon in the egg wash and set it aside (on a bread rack) for a few
minutes. |
|
Place a large cast iron skillet (or equivalent) in a 550 degree oven until it
is very hot. |
|
Pour the olive oil in the skillet and swoosh it around so that it covers the
bottom completely. |
|
Generously bread the salmon pieces and place them directly in the skillet. |
|
Allow them to bake/fry for about three minutes before turning them over. |
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Another 3-4 minutes will complete the process. |
