Pan-Fried Spicy Salmon – Delicious fish for dinner tonight!

Pan fried Salmon fillets
Salmon sizzling on the pan!

These crispy, golden, pan-fried salmon fillets, wrapped with aromatic spices, could be the most satisfying and healthy dinner choice for anyone who fancies a light meal. A couple of slices of garlic bread, and an assortment of steamed veggies rolled on a blob of butter could add extra flavours as well as nutrition value to this meal.

It’s amazing that this combination of spices adds a real fusion to the fish and also by wrapping the fish fillets on crushed cornflakes has taken a very rebellious turn comparing to the usual – mild, just-salt-and-pepper with a dash of the lemon version of frying the same fish.

While the fish are sizzling on the pan, the juices will run out and the aroma will fill the kitchen, tempting you to grab a little piece from a side and pop it straight into your mouth! Seriously, do not burn your fingers! It will be ready in minutes!

Oh, remember to scrape the juices and toss on the fillets before taking them out of the pan. They will taste heavenly!

So, let’s make it;

Ingredients needed:

Salmon fillets with skin on 2
Chili powder or Paprika powder 1 tsp
Roasted cumin powder (pan roast some whole cumin
and grind them to a powder)
 1 tsp
Turmeric powder 1/4 tsp
Lemon juice half a lemon
Olive oil 1 tbsp
Saltto taste
Crushed cornflakes3 tbsp
Olive oil for shallow frying 2 tbsp

Let’s make it :

  • Combine chili powder, cumin, and turmeric powder olive oil, salt, and lemon in a wide bowl
  • Massage the fish fillets thoroughly with spices
  • Cover and leave for 15-20 mins
  • Pat crushed cornflakes on both sides
  • Heat a pan with 2 tbsp of olive oil
  • Shallow fry both sides until golden
  • Serve immediately with garlic bread, a heap of steamed veggies, or a bowl of soup
  • The flaky pan-fried salmon with the crunchiness of cornflakes is definitely a “feel good” dinner choice!
  • Enjoy!
salmon pan fry

thilapia fillet

Pan-Fried Tilapia recipe – with grilled cherry tomatoes on the side

pan-fried Tilapia fish

These fleshy Tilapia fish fillets, with a very appetizing crispy cornflakes outer layer, could be the best, pan-fried fish fillets you could ever dream of. Very quick and deliciously healthy dinner choice in which you could include an assortment of colourful steamed or grilled veggies.

This unique recipe was passed on to me by one of my Goan friends who is an expert in producing mouthwatering fish dishes.  Rolling the fish fillets on crushed cornflakes is a breakthrough in producing such beautifully crunchy outer crust. Who would have thought that cornflakes could play such an exciting role other than floating in milk in the cereal bowl? So, try this easy peasy recipe and enjoy your crunchy fish fillets for dinner tonight!

So, gather the necessary ingredients and let’s make it;

What you will need:

Fish fillets (Tilapia)4
Lemon1tbsp
Salt a few pinches
Chili powder or paprika powder1/2 tsp
Cornflakes crushed1/2 cup

 Let’s make :

  • Defrost the fish fillets and season with salt, chili or paprika powder and lemon juice
  • Place the crushed cornflakes on a flat pan and drop each fish fillet on it. Dust liberaly on both sides. Press down the cornflakes
  • Heat up 2-3 tbsp of olive oil in a wide pan and place two fish fillets side by side
  • Pan fry under low flame
  • When one side is fried enough, carefully turn on to the other side.  Fry both sides until golden and crispy
  • If the oil runs out, sprinkle a bit more on top of the fillets
  • Serve hot.  Delicious with grilled tomatoes or an assortment of colourful veggies on the side
panfried

Grilled Tomatoes

cherry tom

 These beautiful, grilled, cherry tomatoes look and taste great as a side dish when you are serving baked/grilled fish.  Also, without a doubt,  the burnt taste blended with the light sourness and sweetness of the cherry tomatoes will enhance the taste of your main dish.

The grilling process is as follows:

  • Get the cheery tomatoes with the stem intact.  Prick each one lightly with a toothpick
  • Place on a baking tray lined up with a foil
  • Sprinkle salt and olive oil. Roll them until they are wrapped with salt and oil
  • Grill under 200 C oven
  • Serve warm with their juices braised on tomatoes

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