Ingredients:
white flour,
Kellogg's corn flake crumbs
margarine.
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Preparation: One chum salmon, fileted and skinned. This is very
important to remove the skin completely. Cut rib bones away
from the
flesh. Cut into two or three inch wide steaks.
Mix Kellog's
corn flake crumbs and white flour with equal parts. 50%
crumbs and 50% flour. Put into a large plastic bag. Depending
on the
amount of fish to be cooked I usually start with one cup of
each.
Additional season can be added if desired but certainly not
needed.
Prepare
a pan on medium heat with plenty of margarine (not butter).
Rinse salmon steaks under cold water and shake off excess.
Put three or
four pieces of fish into bag and shake to coat the fish completely.
Place
fish into hot margarine and cook until the meat turns color
halfway
up the fish and then turn, cooking until done. Usually 4-5
minutes each
side, depending on heat. Continue to add margarine as the
fish soaks it
up. The outside should be brown and crisp. Truly a mild flavor.
One
note: I once cooked up a silver, a chinook and a
chum prepared exactly the same way and most people preferred
the chum. |