Crispy Salmon Fingers (Σολομός Τηγανητός)
Salmon tastes better if you salt and pepper it at least 1/2 hour before flouring and cooking. Season the salmon and then make Spinach Skordalia; the salmon will be ready to cook as soon as the skordalia is done. Semolina flour makes a crispier coating than white flour, although white flour may also be used in this recipe.
1 1/2 pounds boneless, skinless salmon fillets
Freshly ground black pepper
1/2 cup semolina flour
1/4 cup olive oil
Wash the salmon and dry it well. Using needle-nosed pliers, remove as many pin-bones from the salmon as possible. Cut the salmon into long, narrow, lengthwise strips. Cut each strip into fingers approximately 3” long. Season the fingers with salt and freshly ground black pepper.
Put the semolina flour in a bag; shake the salmon fingers in the bag until they are thoroughly coated with flour. Heat 2 Tbsp. olive oil in each of 2 frying pans until the oil is hot, but not smoking. Divide the salmon fingers between the 2 pans and cook for 2 minutes, or until the pan side of the salmon is lightly browned. Turn over and cook for 1 – 2 minutes, or until the salmon is cooked through. The exact cooking time depends on the salmon’s thickness; keep in mind that salmon tastes better slightly underdone than overdone.
Serve immediately with Spinach Skordalia.