Regan of Hoquiam, Washington
Kellogg's corn flake crumbs
Preparation: One chum salmon, fileted and skinned. This is very
important to remove the skin completely. Cut rib bones away
flesh. Cut into two or three inch wide steaks.
corn flake crumbs and white flour with equal parts. 50%
crumbs and 50% flour. Put into a large plastic bag. Depending
amount of fish to be cooked I usually start with one cup of
Additional season can be added if desired but certainly not
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.
fish into hot margarine and cook until the meat turns color
up the fish and then turn, cooking until done. Usually 4-5
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.
note: I once cooked up a silver, a chinook and a
chum prepared exactly the same way and most people preferred