Prep time: 20 minutes

Cook time: 10 minutes

Serves 3

Ingredients:

• 3 Rainforest Sockeye Salmon Fillets.

• 1 teaspoon salt

• 1 teaspoon parsley

• 1 teaspoon smoked paprika

• 1 teaspoon onion powder

• ¼ teaspoon black pepper

• 1-2 large Irish potatoes

• 1 small onion shredded

• 1 egg

• ¼ cup flour plus 1 tablespoon

• Oil for frying

Method:

• Defrost the Sockeye Salmon Fillets.

• Pat dry and season with salt, black pepper, parsley, onion powder and smoked paprika

• Shred the potatoes, place on a dish towel, and squeeze out excess water.

• Add onion and 1 tablespoon flour to the potatoes and mix.

• Beat the egg and place in a shallow bowl.

• Place the ¼ cup flour on a plate.

• Heat oil to 375/4000F

• Coat seasoned fish in flour then beaten egg and lastly a thin layer of shredded potato flakes

• Place in hot oil and fry for about 5-6 minutes per side, turning often to get an even golden colour.

• Remove from heat and set aside to drain for 2-5 minutes

• Serve immediately.

Tip: Serve with your favourite jam, chutney, or jelly and a salad on the side.

Photos and Recipe by Chantay Campbell Neil