2 – 8 oz skinless and pin boned salmon fillets (I could have said 16 oz salmon fillets, but I find it easier to visualize serving sizes with smaller portions). I know, I’m weird.
Each fillet should yield 4 to 5 strips.
3⁄4 cup of self-rising or all-purpose flour.
3 eggs 1⁄4 cup milk 3⁄4 cup of panko or regular breadcrumbs
1 tsp salt 1 tsp pepper (white pepper if you have it)
1⁄2 cup vegetable oil
For the Potato Wave
4 russet potatoes, peeled and quartered
1⁄4 cup unsalted butter
1⁄2 cup of milk or half and half
1 tsp salt
1 tsp pepper (white if you have it)
Blue food coloring
For the Rocks in the Surf
2 bunches of green beans.
Take a measuring cup or large coffee mug, and stand up the beans to fill the cup. Do this twice.
1 Tbl unsalted butter
Dash of salt
Put your quartered potatoes in a pot with salted water and get them on the stove to boil Cut salmon fillets into index finger width slices. As many as you can get In three different bowls, add you breadcrumbs to one, add you eggs and milk to another one, and finally mix your flour and Salt and Pepper in the last one. Mix the eggs and milk, as well as your flour and Salt and Pepper as well
Chop green beans into 1⁄4 inch pieces
When potatoes are done (fork tender) drain and return to the hot pot, and place back on the burner it came from, but turn the heat off. This is to keep the potatoes warm, and to dry them out so they’ll soak up the milk and butter.