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Originally Posted by Fire Me Boy!
Looks tasty. The veins on the fish is solid - helps keep the fish from exuding albumin. I missed that it was fried. I love straight up grilled or pan seared salmon. Don't think I've ever fried it.
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There wasn't a lot of oil in the pan, so it's not like it was submerged in oil.
And it was actualy very good. Just too much of it... But it'll make a great lunch if I can figure out how to reheat the fish.