Herb Breaded Salmon Fillets

Directions

1. In a shallow medium bowl, combine the first 5 ingredients, mixing well; set aside. In a medium to large frypan, heat 2 Tbsp. oil over moderate heat. Add in potatoes and saute/fry, turning frequently, till potatoes are golden and crispy, about 15 min; keep hot, loosely covered, in a preheated very very slow oven (180 to 200F degrees). Proportionately sprinkle salmon fillets with lemon peel, salt and pepper, pressing lemon peel into fillets. Dip fillets in beaten Large eggs and then into crumb mix, coating each fillet well. Press mix to each fillet to adhere. In a large frypan, heat remaining 2 Tbsp. oil over moderate heat. Add in breaded fillets to fry pan and saute/fry about 5 min. Turn fillets over and continue sauteing about 5 min, or possibly till salmon turns opaque in color inside, flakes easily with a fork, and is crispy and golden brown in color outside. Serve immediately with warm crisp potatoes and garnish with thin slices of lemon wedges and sprigs or possibly basil, thyme, and/or possibly parsley.