Breaded Salmon

I'm just saying this worked for me tonight. Fish is elusive. I will not take responsibility. I seldom make it and more seldomly eat it. Just sayin'. But my co-workers give me frozen steelhead fillets so I got home from work, looked to see what there was in the freezer, and what the heCK, I made them. They were good.

4 small or two big steelhead fillets, thawed

2 eggs

1 cup breadcrumbs (seasoned)

2 Tbsp ranch dressing mix

2 tsp dill weed

Mix crumbs, ranch mix, and dill weed on a paper plate. Beat eggs well in another plate or bowl. Wash fillets and pat dry. Dredge in egg, crumbs (don't go crazy, just a thin layer), then egg again, then crumbs again (now you should get a pretty nice coating). Set aside for at least 15 mins for crumbs to set.

Heat fat in a skillet. You should use oil or margarine, as butter may scorch. Get it pretty hot over med/hi heat, so that when a few crumbs of the breading is tossed in, it sizzles. Add breaded fillets. Cook 3-4 minutes on each side....then, if you're married to Trent or any of his kids, make damn sure those fish are COOKED by flipping to brown well but not burn. Food Network 'done' does not cut it for these people...they want that fish-i-ness GONE johnson.

This is great served with au gratin potatoes and broccoli or cauliflower. I served with a little tartar sauce and lemon juice, (of which Trent did not partake) But Trent loved the fish! So did I! Mmmm.