Breaded Pan-Fried Salmon


  • ⅓ cup vegetable oil for frying
  • 1 ½ cups cornmeal
  • ½ cup all-purpose flour
  • 1 tablespoon seasoned salt
  • ½ tablespoon lemon pepper
  • 1 tablespoon kosher salt
  • ½ teaspoon ground white pepper
  • 3eggs
  • 6salmon fillets, or to taste
  • Directions

  • Step 1

    Heat oil to 350 degrees F (175 degrees C) in a cast iron skillet over medium heat.


  • Step 2

    Whisk cornmeal, flour, seasoned salt, lemon pepper, kosher salt, and white pepper together in a medium bowl.

  • Step 3

    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.

  • Step 4

    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.

  • Editor's Note:

    We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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