It’s not just the kids that need to be eating their veggies. Moms, too! Get your daily dose of vitamins and minerals with this grilled salmon recipe. The breading is made from crushed cornflakes cereal for a crunchy texture, and it leaves an airy taste in your mouth after each bite. You can even make extra servings for dinner tomorrow night!
Featuring: Breaded Pan-fried Salmon Recipe Author: Lisa Nemetchek
prep: 15 mins cook: 20 mins total: 35 mins Servings: 6 Yield: 6 fillets
1 tablespoon seasoned salt
1 ½ cups cornmeal
? cup vegetable oil for frying
½ tablespoon lemon pepper
1 tablespoon kosher salt
½ cup all-purpose flour
6 salmon fillets, or to taste
½ teaspoon ground white pepper
Heat oil to 350 degrees F (175 degrees C) in a cast iron skillet over medium heat.
Whisk cornmeal, flour, seasoned salt, lemon pepper, kosher salt, and white pepper together in a medium bowl.
Crack eggs into a separate bowl; beat about 10 seconds. Dip salmon fillet into the eggs and coat completely. Dredge salmon in the cornmeal mixture to cover completely. Shake off excess.
Lower salmon carefully into the hot oil in batches of 2 or 3. Fry, flipping halfway, until a golden brown crust forms, 8 to 10 minutes. Transfer to a plate lined with 3 to 4 sheets of paper towels to drain. Repeat with remaining salmon.
Per Serving: 380 calories; protein 31.3g; carbohydrates 36.2g; fat 11.2g; cholesterol 144.1mg; sodium 1619.4mg.