Mom’s Salmon
Mom served fish at least once a week, and salmon was our favorite. She would purchase salmon steaks or fillets depending on what was freshest at our local fishmonger. Cook the salmon in a cast-iron skillet or over a hot grill or broiler. Do not overcook it—you want the center to be ruby pink, not dried out, and for the meat to flake apart with the touch of your fork.
Simple Shrimp
Truly, it is simple shrimp. Who would have thought that Wondra flour is the secret ingredient? The key, however, is semi-deep frying the shrimp until they are golden and crispy. No need for salt and pepper, as the Wondra provides enough flavor.
Crispy Fried Fish with Tahini Sauce
This fish has a deep glow from the turmeric in the dry rub. It is meltingly tender, and the tahini sauce adds another layer of flavor. Wondra works better than flour in this recipe because it is light and helps the fish crisp up when frying, but regular all-purpose flour will also do the trick.