One of my readers recently got in touch with me asking if I could publish a boneless fish recipe. She has kids, so that got my noggin straight on to easy quick recipes. There are a couple that I know of but I thought I’d go with this one as its something my mother learnt when she was a school kid in Japan and she’s made it ever since. And trust, she hates cooking!
At the moment I don’t have any pictures of this, so I’ll update with photos at a later date.
Salmon fillets (one per person, or more if they’re the tiny ones from the supermarket)
Some plain flour
Salt and pepper to season
A small plastic bag with no holes (the ones for the freezer are good for this)
Rapeseed oil for frying.
Step 1: Dry the salmon with some paper towels and put on a plate.
Step 2: Now put about two to three handfuls of the flour (depending on how many fillets you are preparing) into the plastic bag. Now add the salt and pepper to it and shake it so that the seasoning is dispersed within the flour evenly.
Step 3: Put one fillet of salmon into the plastic bag, hold the opening closed with one hand and shake like a Polaroid picture. Once the salmon is covered in flour, remove and set aside.
Step 4: Repeat on all the fillets of salmon.
Step 5: Once all the fillets are prepared, heat a frying pan over a low to medium heat and add about one and a half to two tablespoons of rapeseed oil. Once it is warm place the salmon skin down into the pan. Let the skin crisp and become golden. Then flip the fillet and do the same for the other side.
Step 6: Serve. I like to serve this à la japonaise with a side of plain white rice and drizzle some soy sauce over the salmon. But you can serve with new boiled potatoes or chips and garnish with a wedge of lemon.
It is a very simple recipe that is quick and easy to make. Please let me know what you think and how you’ve decided to serve it.