Pan-Fried Battered Pink Salmon

Cooking method

1. Step 1:

   

   How do you make battered pink salmon in a skillet? Get your ingredients together. The key to this dish is good-quality fish — chilled rather than frozen is best, since it holds far more of its nutrients. Use large eggs, ideally farm-fresh. I used wheat flour, but you can swap in any other flour (rice, buckwheat) for a slightly different flavor each time. Any vegetable oil works, but it must be refined so it doesn't burn in the pan.

2. Step 2:

   

   Stir the salt into the flour. I also recommend sifting the flour — it makes the coating lighter.

3. Step 3:

   

   In a separate bowl, beat the egg with a fork.

4. Step 4:

   

   Now for the fish. You can use any cut of pink salmon — steak or fillet. If you have a whole fish, gut it, remove the gills, and cut the fillets away from the backbone. Save the backbone and head for making a soup base — they'll come in handy. I had a ready-made salmon fillet, so I just cut it into small pieces. Be sure to rinse the fish first and pat it dry with paper towels.

5. Step 5:

   

   Dip each piece of fish into the beaten egg.

6. Step 6:

   

   Then dredge it well in the flour mixture. For a thicker coating, repeat the process: dip the fish in the egg again and roll it once more in the flour.

7. Step 7:

   

   Heat the vegetable oil in a heavy-bottomed skillet, preferably nonstick. Add the breaded salmon pieces and fry on one side until golden, about 5–7 minutes.

8. Step 8:

   

   Then carefully flip the fish and cook it through on the other side, another 5–7 minutes.

9. Step 9:

   

   Serve the fish with fresh seasonal vegetables, herbs, or a simple garden salad. The salmon comes out beautiful and crispy. Enjoy!