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Shrimp & Salmon

127 Views 14 Replies 4 Participants Last post by  Colbyt
Friday night Lenten Fish…salmon coated with extra virgin olive oil, salt/pepper, Lemon and unsalted butter and then air fried…
large shrimp coated in flour, then dipped in an egg wash and then half breadcrumbs and half panko breadcrumbs.

The zucchini was coated in flavored flour, egg wash and then breadcrumbs,
served with an Aioli sauce.
aioli sauce:
about 1/4 cup mayonnaise
1 clove garlic crushed
Pinch salt
Pinch black pepper

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It never occurred to me to add bread crumbs to the zucchini. I must try that.
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For dinner last night we had something close to Leonard's ribs (a lot less sauce than he pictured) * and one zucchini cooked TK style.

The ribs were quite good but the breaded zucchini slices stole the day. I see a lot of it in my future. Oh how I hate sticking my hand into egg wash. :)

* salt, pepper, wee bit of onion & garlic powder, a lot of smoked paprika and lightly sauced before broiling with a 50/50 blend of bbq sauce and the pan drippings.
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We ate them naked as it was just a trial run.
I always fry them in a bit of corn oil…but, I am going to try them in the air fryer sprayed with oil first.
They're so good fried…I’ve also had them in restaurants cut into zucchini sticks,..more breading.
I read an article before I cooked them. It said, the sticks or fries are harder to maintain an even thickness. Makes sense to me. I went with the medallions, discarding at least one end piece.

The AF is a good, probably healthier substitute, but nothing out of it has ever come close to real fried. Clam strips was the closet because the timing must be perfect in the deep fryer.
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I agree fried is the best. I forgot to mention that i leave the skins on…did you?
Yes. I scrubbed them well and left them on. When roasting I often do stripe them but for frying I sorta thought I needed the skins.
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