Crunchy Kellogg Salmon served with Coconut Rice
INGREDIENTS
- Cooking Time: 1 hr 30 minutes
- Servings: 3
- Preparation Time: 10 minutes
- 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.