Kokanee is a landlocked Sockeye Salmon. Kokanee is a great eating fish! Kokanee is part of the salmon family and the flesh of the fish has the lowest amount of oil content of all salmon species. So take special care to not overcook Kokanee.
My wife does a tremendous job with all types of fish and especially Kokanee. This Kokanee recipe is one she uses often because we love it so much!
Kokanee Recipe – Catch of the Day
Clean and remove head of fish, leaving the body intact. Rinse and pat dry.
Mix together to following in a shallow bowl or large plate:
½ c. flour
½ c. pankco or bread crumbs
2 T. salt
1 T. pepper
2 T. Cajun seasoning
¼ c. dry parmesan (optional)
Coat each fish with a generous amount of dry ingredients. Don’t forget to also coat the inside of fish cavity very well.
Add vegetable oil or extra virgin olive oil to a frying pan until ¾ inch depth is reached and heat to medium / high. Pan fry two fish at a time, making sure that oil will reach the inside of the cavity. Cook 3 minutes on each side and then let drain and cool on newspaper.
Serve warm. Top with chopped parsley and a squeeze of lemon. Another excellent addition is to drizzle a little lemon infused olive oil on top.
Above recipe will supply enough ingredients for at least 4 medium size fish (12-14 inches). Recipe can be easily doubled or tripled.
