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[Animal Chin]

Just had a superb dinner with the tail filet of a beauty 4 lb coho I caught on the South Arm bar fishing. Here's a video of my special lady doing the recipe. I omitted the parsley but pretty much followed the recipe and cooking method exactly. Except I put salt and pepper in the flour before coating the filet. 1 minute on each side in a non-stick pan.

Japanese sticky type rice was a great compliment to the salty-ness of the fish.  1 pan, one plate 5 minutes, couldn't be easier.

Works great for walleye too.

https://www.youtube.com/watch?v=2zgkHL5rBt0