Salmon

In the style of the miller and the spice agent who happily live together in my mind. 

A small amount of flour carries an approximate equal amount of mixed spices. The mixture is lightened very slightly with baking powder. The segment of fish filet was first dusted with this mixture, deemed too light a coating, so an egg was blended with liquid, drenched, then dredged again in the flour and spice mixture. This is the first time I ever used sake to thin the egg. It was there. Other than that I do not know why I used sake instead of plain water. I wanted to see. Conclusion: eh.