Back to Basics - Salmon Basket
I enjoy all varieties of seafood. Salmon is high on my list because of its availability and versatility. Salmon can be baked, stuffed, poached, smoked, used in a souffle or made into patties … but when was the last time you had it pan-fried? 
You know, with some french fries and maybe cole slaw on the side? Hardly anyone prepares it this way and it’s the perfect fish for it. Salmon has a high oil content, which helps it stay moist. The bones in a fillet are large so they’re easily located and removed. And best of all, it doesn’t need the heavy batter so commonly found on fried white fish like cod.
Here is how I like to do it:
Remove the skin and pluck out any pin bones, then slice into strips about 2″ wide. Season the fish with salt and pepper, then lightly dredge the two major surfaces in corn meal (or a seasoned corn meal based store bought “fish fry”). Don’t worry too much about the edges. Heat about 1/8″ to 1/4″ of cooking oil in a heavy skillet over medium high heat. 
Fry the pieces until golden, flip once to finish cooking. If you have a instant read thermometer, remove the fish around 145° internal temperature and set on a rack (or on a couple of chopsticks) over newspaper to drain. The light crust from the corn meal will add both flavor and crunch without overpowering the fish.
Serve with lemon wedges and tartar sauce.
