Fried Salmon Fish Recipe
Frying fish has been a culinary practice for centuries, with roots tracing back to ancient cultures. In medieval Europe, fish was often fried to preserve it for longer periods.
Equipment
- Mixing bowls
- Shallow dishes or plates (for breading station)
- Frying pan or deep skillet
- Tongs
- Paper towels for draining
- Serving platter
Ingredients
- 4 salmon fillets (about 6 ounces each)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs or panko
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese (optional)
- Vegetable oil (for frying)
- Lemon wedges (for serving)
Instructions
- Prepare the IngredientsDry the salmon: Pat the salmon fillets dry with paper towels to ensure the breading adheres properly.
- Set up the breading station: In three separate shallow dishes, place flour in the first, beaten eggs in the second, and a mixture of breadcrumbs, Parmesan (if using), garlic powder, smoked paprika, salt, and pepper in the third.
- Bread the SalmonCoat in flour: Dredge each salmon fillet in the flour, shaking off any excess.
- Dip in egg: Dip the floured fillet into the beaten eggs, ensuring it’s fully coated.
- Coat with breadcrumbs: Press the salmon into the breadcrumb mixture, coating all sides evenly.
- Heat the OilPour enough vegetable oil into a frying pan or skillet to cover the bottom by about an inch.
- Heat the oil over medium-high heat until it reaches 350°F (175°C). To test, drop a small piece of breading into the oil—it should sizzle immediately.
- Fry the SalmonCarefully place the breaded salmon fillets into the hot oil.
- Fry for 3-4 minutes per side, or until golden brown and cooked through. Use tongs to flip the fillets gently.Once cooked, transfer the salmon to a plate lined with paper towels to drain excess oil.
- Serve and EnjoyArrange the salmon on a serving platter.Garnish with lemon wedges and serve hot with your favorite side dishes, such as a crisp salad, roasted vegetables, or mashed potatoes.