For lightly frying frozen or fresh salmon, Tom likes to cut the fish so that all pin bones are removed,

sprinkle some Lawry’s Seasoned Salt on one side and roll the chunks (dry) Krusteaz Buttermilk Pancake Mix – or you can mix a light amount of Lawrey’s Seasoned Salt, powdered garlic, powdered onion into the dry batter, or try your own favorite seasonings!

Drop the chunks into a medium hot skillet with hot vegetable or olive oil and cover lightly with foil for just a few minutes, turning until golden brown.

When he cooks halibut (using the same techniques above) he makes his own Tartar Sauce by stirring 2-3 tablespoons of dill relish into half a cup of mayonnaise and mixing in a generous teaspoon of minced (dry) onion – adjust to your favorite proportions!