F
6 salmon fillets, 4T. parmesan cheese, 1 cup spicy fish fry, 2 tsp. Italian seasoning, 1 tsp. dried cilantro, 1 tsp. white pepper, 1 tsp. granulated garlic, 1 tsp. dried lemon rind, 1 cup fish fry, 2 T. flour, lemon sliced.
Wash the fish in cold water, pat dry with paper towels. Lightly sprinkle with extra virgin Spanish olive oil, set aside. Add the parmsan cheese powder, Italian seasoning, dried cilantro, dried lemon rind, and white pepper in a bowl. Add the fish and roll in the seasoning, and make sure the fish is evenly coated. Refrigerated for 30-45 minutes. Remove the fish from the refrigerator, roll it in the fish fry and flour. In a heavy skillet, add 1/4 cup of oil and bring the oil to 380-400 degrees. Add the fish and fry until golden brown on all sides. Serve the fish on top of a bed of arugula, grilled asparagus, and cheesy grits.
Cooking with Jacque Rose 