Crunchy Kellogg Salmon served with Coconut Rice
  • 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
  1. Season the fillets with épis old bay, garlic and lemon pepper on both sides
  2. Leave for 15 minutes to marinate
  3. Mix bread crumbs with smashed Kellogg cornflakes
  4. Put fillets in egg, flour, back in flour then the bread crumbs mixture
  5. Place on a plate. Then, put in freezer for 30 minutes
  6. Heat up deep fryer to 300 degrees
  7. Fry fish until crumbs are golden
  8. Sprinkle parsley flakes and put slice of lime on top. Serve and enjoy
  9. Coconut Rice:
  10. 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.
  11. Once cooked, strain the water into a seperate container for later use.
  12. In another large pot, add coconut oil and put the épis to fry
  13. After, add the beans. Stir
  14. Then, add the coconut milk and stir. Let it for about 5 minutes
  15. Add beans water and stir
  16. Add, butter, cloves, thyme and salt and bring to boil
  17. 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.
  18. Reduce the heat to medium and cover the pot with a lid and allow the remaining water to be absorbed. About 10-15 min.
Quick. Easy. Delicious. Nutritious. I like it because it’s not too time consuming .