Tuesday, December 4, 2007

SALMON CHIPS

My family loves fish and chips, but I don't love deep frying food and the mess it makes. Our favorite way to eat
fish and chips is to cut the salmon (or halibut, etc.) into bite-sized chunks, coat them with a breading and fry
slowly in a bit of oil in a frying pan.

I used to really like a coating I bought in the store that was already seasoned and had a peppery/lemon flavor.
I can't find it here in Alaska for one thing, plus my sister laughed at me for not knowing that the reason we
liked the flavor so much was because of all the MSG in the mix. What! I didn't know that. Sure enough, once
I read the label I was finished with store bought seasoning mixes.

Here is my version that I created while cooking piece after piece of fish and adjusting it to everyone's taste here
in my household. I like crunchy coating, so I used part corn meal, but if you don't want the breading with that
texture just use all corn flour. Now that I think about it, I'll bet this would also be very good on chicken...





1/2 cup corn meal
1/2 cup corn flour
1/2 teaspoon lemon juice
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon lemon pepper (I used the no-salt version)
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon onion powder
3/4 teaspoon sugar

Mix everything together thoroughly--a blender would work great or food processor to really get it mixed
together good. If you don't have those items a fork works fine, just mix until the lemon juice is not clumped
and all of the spices are mixed in completely.

Cut fish into bite-sized pieces and roll in beaten egg (alternately you can use milk or egg mixed with milk),
then roll in coating. If you like a thicker coating on your fish, just dip in the egg again and roll in coating again.

Cook gently in 2-3 Tablespoons of warm oil in a frying pan. Keep the temperature about medium--don't use
a high heat, as fish cooks quickly and salmon especially has a tendency to dry out. If in doubt whether a piece
is done, just try one! That's what I do. Plus then you get to eat a lot more than anyone else.

Remove from pan when cooked and place on a rack over paper towels to catch drips. I keep the cooked pieces
warm in a low oven at about 125 degrees until they are served. These are delicious eaten cold too.

Store leftover coating in the refrigerator to keep it fresh since there is lemon juice in it. A mason jar with lid
would work perfect.


3 comments:

Mapper said...

Looks awesome! Will do this one for sure!

LadiesoftheHouse said...

Great--let me know how you like it. And I am going to try it on chicken and make a dipping sauce to go with it. Thanks for stopping by! Kris

Mapper said...

Yeah, I stop in often, you know, to see the "ladies" and what you are cooking! Still waiting to see KRIS though!!!! *tisk*
hehehahahahahaha