LASANG PINOY SUNDAYS: SEAFOOD: SALMON FISH FRY W/ MANGO & SCALLIONS RELISH

I saw a pack of Zatarain’s Fish Fry Mix at the store so I figured I’d try it with the pretty looking  salmon I bought at BJ’s. Something for a change. Fish Fry usually uses cod or haddock but I decided to be “fancy” and used salmon instead.

INGREDIENTS:

salmon, sliced in quarter fillets

1 pack of Zatarain’s Seasoned Fish Fry Breading Mix

oil for deep frying

1 egg and 1/2 cup of milk mixture (per mix’s instructions)

Heat the oil in a deep frying pan.

Whisk 1 egg and milk. Dip the fillets in it, then drench with the breading mix. Fry in the hot oil, skin side down first, 8 to 10 minutes on each side. Do this in batches so you don’t overcrowd the pan.

Place the fried fillets on a plate covered with paper towel to catch the excess oil. Serve with rice and mango & scallions relish on the side.

Use half a slice of mango, peel and chop in small pieces. Chop 2 sprigs of scallions. Stir in with the mango, salt, black pepper, a little bit of wasabi mayonnaise and a sprinkle of red pepper flakes. You can add sliced tomatoes too if you want.

Join us in Lasang Pinoy, Sundays: Seafood Theme.