PAN FRIED SALMON
Simple, fresh, tasty and healthy. A pretty good combination, we think you’ll agree. This Salmon dish is all of that and more. Collar of Gold works perfectly on the pan. Keeping the essential textures and flavours of the dish to shine through. After many years of under appreciating our fish resources, we’re finally getting there. Go with the flow.
Salmon fillets of c. 125 g each
6 – 8 tbsp flour
1 – 2 eggs
Approx. 250 g oatmeal or cornflakes
2 tbsp Collar of Gold, Irish Rapeseed Oil
5 tablespoons of mayonnaise
- Cut the salmon fillets into 2 cm thick pieces and season with salt and pepper.
- Prepare three plates for the fish coating: in the first plate put the flour, in the second the whisked egg and in the third the oatmeal or cornflakes.
- Cook the salmon pieces and heat the Collar of Gold, Irish Rapeseed Oil in a pan. Put the salmon pieces in the hot oil and turn them over half way during cooking
- Fry until golden brown.