Italian Breaded Salmon Fillet

Many of you love the traditional English Beer Battered Fish n Chips but it’s just too much breading for my taste. I know, I don’t want to offend those English cooks out there but sorry… I want to taste the fish more than the breading. A light coating for breading cooked up crunchy is more to my liking. In this recipe I used regular Italian spiced bread crumbs and a light coating of unbleached all purpose flour. Since I just learned about Panko Japanese style bread crumbs, maybe I’ll experiment with that this time. This recipe is so simple and I do love fish n chips. Bite by bite, squirt a little lemon on a piece of the fish, add some tarter sauce to my fork and then pick up the bite and pop it into my mouth. Can’t wait until this evening to cook it up!

This recipe was inspired by one of my favorite Big Oven contributors, Sgrishka’s Chicken Milanese.  Fish fillets can be boring sometimes and I wanted to add a little flavor and variety to a typical fish dinner.

Ingredients

2 Salmon fillets 2  medium Eggs
Salt and pepper to taste 1  cup Dry bread crumbs Italian spiced
1  cup All purpose flour; for dredging 1  tablespoon Extra virgin olive oil

Preparation

Spread flour on paper towel or plate. Beat eggs with 1 tablespoon oil in second shallow dish to form a layer for dredging. Spread Italian bread crumbs on paper towel or shallow dish for the last dredging.

Prepare salmon fillets by patting dry any moisture that may be present.  Season each fillet on both sides with salt and pepper.   Bread fillets one a time. Dredge in flour, coating both sides and shaking off the excess. If fillets are firm enough use tongs to dip both sides in egg mixture, letting excess drip back into baking dish to ensure very thin coating.  If fillets are not firm enough you may need to hand dip each dredge.  Dip both sides of fillets in bread crumbs to form the final coating. Place on wire rack set over baking sheet, allow coating to dry for about 5 minutes. If preparing ahead, then refridgerate until ready to cook; around 1 hour max.

Preheat  large nonstick saute pans over high heat, add 2-3 tablespoons olive oil to form an even layer of oil on bottom of pan. Heat until a sprinkle of water sizzles  in pan. Place fillets in pan allowing enough room to form only one layer.  Cook 2-3 minutes until golden brown and crisp.. Flip over and reduce heat to medium.  Cook an addititonal 2-3 minutes until golden brown and fish appears slightly flaky. Drain on rack set over a baking sheet.  Warm plats in microwave for 3-4 minutes and then plate fish on warm plates.  Serve with lemon and tarter if desired.

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun recipes.

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Categories: Fish / Seafood

Author:kcinaz

Lets talk about the two sides of me. I am a Gemini just so you know. The first side of me is the cooking and entertaining part. This is a major part of my life and I wouldn't be fulfilled without it. Of course, we all have to eat, but the main part of cooking for me is entertaining and sharing fun and flavorful foods with great friends. Dinner parties, happy hours and well, most anything to do with food is where I begin to enjoy. My other side, the artsy side is a craving for art, painting and photography. Maybe this is my Gemini left side of the brain?? Since starting to write a Blog I've picked back up what hubby calls my big ass camera and started carting it around again. He’s always afraid I will ask him to carry it. I keep thinking that when I retire (?#&*!!!) that I will have time to read all the photography books in my library and become a superb photographer. Wishful thinking.

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