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When serving a cheese-heavy meal, I find it’s always good to have another protein on hand for those who prefer a pareve option. Salmon is the easiest, but you can sub any fish!
3 pounds (1.36 kilogram) salmon, skinned and cut into 1-inch (2-and-1/2-centimeter) cubes
3 eggs
1 teaspoon salt, plus more
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon pepper
1 tablespoon honey
1 cup flour
2 cups Gefen Cornflake Crumbs
oil, for frying
1 package Gefen Frozen Parsley cubes
1 package Gefen Frozen Cilantro cubes
6 cubes Gefen Frozen Garlic
1 small shallot, finely chopped
1/2 teaspoon dried oregano
2 tablespoons Tonnelli Red Wine Vinegar
1/2 cup robust olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Preheat oil in a large pot to 350–360 degrees Fahrenheit (175–182 degrees Celsius).
Mix egg with spices and honey. Set up a breading station and dredge salmon in flour, then in egg mixture, then in cornflake crumbs.
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.
Pop the cubes out of the plastic and let them defrost.
Combine with remaining ingredients and allow to sit for at least 30 minutes before serving.
Food and Prop Styling by Goldie Stern
Food Prep and Consulting by Chaya Suri Goldberger
Photography by Felicia Perretti
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