Crunchy Kellogg Salmon served with Coconut Rice
Why I Love This Recipe
Quick. Easy. Delicious. Nutritious. I like it because it’s not too time consuming .
Ingredients You'll Need
3 small-medium salmon fillets
1 cup bread crumbs
3 cups Kellogg cornflakes smashed
2 eggs
1 cup flour
3 tbs épis
2 tbs old bay
2 tbs lemon pepper
1 tbs garlic powder
Oil to fry
Slices of lime & parsley flakes for garnish
Rice:
1/3 cup Coconut oil
Coconut milk
1/2 bag red beans
Épis
3 cups rice
1 cup dry red beans
3 cloves
2 tbs butter
Thyme
Directions
Season the fillets with épis old bay, garlic and lemon pepper on both sides
Leave for 15 minutes to marinate
Mix bread crumbs with smashed Kellogg cornflakes
Put fillets in egg, flour, back in flour then the bread crumbs mixture
Place on a plate. Then, put in freezer for 30 minutes
Heat up deep fryer to 300 degrees
Fry fish until crumbs are golden
Sprinkle parsley flakes and put slice of lime on top. Serve and enjoy
Coconut Rice:
In a large pot, add the water, beans, salt, 1 tbs olive oil and allow the beans to cook for about 1 hour on medium high heat or until beans are soft.
Once cooked, strain the water into a seperate container for later use.
In another large pot, add coconut oil and put the épis to fry
After, add the beans. Stir
Then, add the coconut milk and stir. Let it for about 5 minutes
Add beans water and stir
Add, butter, cloves, thyme and salt and bring to boil
Mix in the rice and allow the rice to cook for about 20 min or until there is just a little amount of water left.
Reduce the heat to medium and cover the pot with a lid and allow the remaining water to be absorbed. About 10-15 min.