While good, we will absolutely be making changes to this the next time we make it.
two center-cut salmon filets (we’ve had luck using the frozen kind)
matzoh meal (you can use panko, but we were out so I used matzoh meal) about a half cup.
Pre-heat oven to 500 degrees. Pour Teriyaki sauce in the bottom of an oven safe dish. Place salmon skin side down in the dish and pour more Teriyaki over the fillets. Sprinkle matzoh over the salmon. Press into the fish to make sure it adheres. Pour more Teriyaki sauce over the fish. Put in oven. Bake for about 12 minutes or until the internal temperature of the salmon reaches 120 degrees.
In the future, I will leave off the matzoh coating. It didn’t really add much in the way of flavor, texture or anything else. I will also add more garlic and ginger to enhance the Teriyaki flavor. In this recipe it was too subtle.
#cookchat regulars will remember this from the chat earlier this summer. Since then, though, we’ve made a few tweaks and the recipe is as delicious as ever. (Full disclosure: this is one of J’s specialties. I just help.)
boneless skinless chicken breasts
1/3 cup matzoh meal
1/3 cup corn starch
1/3 cup flour
spices (we use Alton Brown’s spice mix of 2 tablespoons kosher salt, fresh ground black pepper, 2 tablespoons Hungarian paprika, 2 teaspoons garlic powder, 1 teaspoon cayenne pepper)
Combine the spices, flour, matzoh meal and corn starch in a zip top gallon bag. Heat a bottle of vegetable oil (or the oil of your choice) in a wok (what we use) or a 12-inch cast iron skillet or heavy fry pan. When water droplets “dance” when sprinkled on the oil it is hot enough. Coat the chicken in the egg mixture and sprinkle with salt and pepper.
Add the chicken to the bag of dr mixture and coat. Then place in hot oil.
If you are adding more than one piece at a time, be sure not to crowd the pieces together. Fry for about 6 minutes or until golden brown. Remove from oil and place in a colander or on paper bags.
Once cool, plate and enjoy!
If you like spicy chicken the easiest way to make the chicken spicier is to add more spices or spice amounts to the mix. However, you can always add hot sauce to the egg mixture or brush the chicken with hot sauce before adding to the dry mixture. We love this dish! It is better in flavor and texture than store-bought or fast food chicken.