Not being much of a fish enthusiast, the only fish I look forward to is a freshly caught one. Thanks to our son in law we are often recipients of freshly caught fish from one of the many lakes around Kamloops. Back in March he went with our girl and they brought back these beauties.
Pan Fried Kokanee Salmon 1 Kokanee salmon
1 Tbsp oil
2 Tbsp butter
salt and ground pepper to taste
1/4 cup flour
wedge of lemon
• Clean and scale fish and remove the head and tail. [actually that’s how Simone brought them over]
• Lightly rub salt and ground pepper into the outer skin.
• Put the flour in a plastic bag, slide in the fish and shake it around to coat. But not the inside.
• Heat a large sauté pan on medium heat and add olive oil and butter.
• Place the fish in the pan and cook it for 2-3 minutes.
• Gently turn it over and cook for 2-3 minutes on the other side.
• A larger, thicker fish may require longer cooking time.
• Remove fish from pan, debone it and serve it with a lemon wedge.
Deboning the cooked fish is easy.
First remove the fins with a fork.
Next cut along the underbelly tail to neck.
Ease the filleting knife inside and cut though the fish parallel with and over the bones.
Now gently flip the top half to the side.
Starting at the neck region gently lift up the skeleton and discard.
You now have two perfect fish fillets.
