1. Preheat oil in a large pot to 350–360 degrees Fahrenheit (175–182 degrees Celsius).
2. Mix egg with spices and honey. Set up a breading station and dredge salmon in flour, then in egg mixture, then in cornflake crumbs.
3. Heat oil in a frying pan and fry the breaded fish in batches until golden and crispy, about five minutes. Drain on a cooling rack or on paper towels and lightly season with salt immediately after frying. Serve with pantry chimichurri.