
Ingredients
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⅓ cup vegetable oil for frying
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1 ½ cups cornmeal
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½ cup all-purpose flour
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1 tablespoon seasoned salt
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1 tablespoon kosher salt
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½ tablespoon lemon pepper
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½ teaspoon ground white pepper
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3 large eggs
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6 salmon fillets
Directions
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Heat oil in a cast iron skillet to 350 degrees F (175 degrees C).
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Whisk together cornmeal, flour, seasoned salt, kosher salt, lemon pepper, and white pepper in a medium bowl.
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Beat eggs in a separate bowl for 10 seconds.
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Working one at a time, dip salmon into beaten eggs to coat completely. Dredge salmon in cornmeal mixture to cover completely. Shake off excess.
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Working in batches, fry salmon in hot oil, flipping halfway, until a golden brown crust forms, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
380 | Calories |
11g | Fat |
36g | Carbs |
31g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 380 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 2g | 12% |
Cholesterol 144mg | 48% |
Sodium 1619mg | 70% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 2g | 6% |
Total Sugars 1g | |
Protein 31g | 63% |
Vitamin C 1mg | 1% |
Calcium 68mg | 5% |
Iron 3mg | 18% |
Potassium 517mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.