Thinking about: Chicken Fried Salmon

In a 10″ frypan, heat enough Vegetable Oil to cover one piece of Fish…Cook over medium high heat.

Place 1/2 cup of A/P Flour in a 1 quart Ziplok Bag…

Set aside Rinse and pat dry with paper towel five to seven 2 oz. Salmon Fillets (skin off & pin bones removed). Lightly sprinkle with Lawry’s Seasoned Salt

Whisk together: One Egg (do not cook), and little more Seasoned Salt

Dredge (dip) Salmon in Egg mixture, covering all sides completely. Immediately cover with Flour…Gently shake off excess Flour

Place Salmon in hot Oil, and fry until outside turns golden brown (turn over once)…About 5-7 minutes

Garnish with Pineapple Coleslaw and steamed Flour Tortillas

Serve hot

Bon Appetite…!!!