- 3 Lb. Filet of Salmon
- 1/4 Cup Olive Oil
- 2 Eggs, Beaten
- 1 1/2 Cups Flour
- 1/2 Cup Oil
- 1 Bunch Fresh Parsley (optional)
- 3-4 Slices or Wedges of Lemon (optional)
Take a 3 pound filet of salmon and was clean, removing any bones or skin to ensure a clean, coatable filet. Prepare a frying pn with the 1/4 cup of oil, heating until the oil nearly bubbles on the pan bottom surface. Take the additional 1/2 cup of oil and begin brushing the filet completely until all oil is absorbed or used.
In a bowl, crack and beat eggs until completely blended. Flour a cutting board or work surface with a portion of the flour, reserving the remainder for the filet. Coat both sides of the filet with remaining flour. Dip both sides of filet into the eggs, and immediately place in the frying pan. Allow 3-4 minutes per side, carefully flipping until both sides are a crisp, golden brown. Remove from pan and serve hot or cold. Garnish with fresh parsley sprigs and slices or wedges of lemon.
This threw together fairly easily, however, it would certainly benefit from additional seasoning added when rubbing down the filet with oil, or possibly even added with the flour coating. Suggested