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Not long ago we received an email from a viewer asking us about recipes for Australian Salmon. While I passed on the email to KFA member 'Squidder' I constantly looked for a recipe online to try. It took awhile but I finally found something that should be fairly viable to cook near were you caught it (Be that holidays, beach side frontage, home). Its based on an Italian style marinated recipe but invloves a crisp finish.
Obviously variations may suit to taste but after following this to the letter after a beach fish I was pleasantly suprised how nice Australian Salmon can taste. Often regarded as cat and basic pet food only I hope to tempt you enough to try it, after all the species is prolific enough to be caught all year round in most of NSW.
Marinated Australian Salmon Fried in a Crisp Coating:
¼ cup lemon juice
2 cloves garlic, crushed
Salt flakes and freshly ground black pepper, to taste
1 teaspoon grated ginger
12 Australian Salmon steaks, cut to size
¾ cup plain flour
1 teaspoon sweet paprika
2 eggs, lightly beaten with 2 tablespoons of water
1 cup fresh fine breadcrumbs (see notes)
- Combine lemon juice, garlic and ginger and use to marinate fish for 20-30 minutes. Then drain fish well and pat dry with paper towel.
- Place flour, paprika, salt and pepper in a large freezer bag, add the fish and shake well to coat. Place fish in a colander and shake well to remove excess flour. Dip into egg mixture, then roll in breadcrumbs. Heat oil in a frying pan and shallow-fry the fish for a minute or 2 each side, until crisp and golden.
KFA Kitchen tips:
- To make fresh breadcrumbs, pulse day-old bread in a food processor until finely crumbed. It’s a great way to use up stale bread and you can keep them in the freezer to use whenever breadcrumbs are required.span>
- Alternative Species: Mullet, Eel, Tailor, Sardines.
