| Ingredients
white flour,
Kellogg's corn flake crumbs
margarine.
|
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.
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