Fried Salmon… Delish!

kenwhitneyThis recipe works for any fish you’d like to fry from pan fish to large salmon.

Pour enough pancake flour (Meijer brand is the best) into a Zip Lock bag to coat the amount of fish you’re cooking. I have no idea how many cups per pound of fish that is but take a wild guess and add more if necessary and if you use too much don’t plan on pancakes for breakfast the next day. Add enough Lawry’s season salt so that you can see a slight orange tint to the flour after mixing it around (remember to seal the bag before shaking to mix). DO NOT ADD WATER!

Start the oil (use a good oil (Wesson’s is our favorite) in your electric frying pan or deep fryer. When using an electric frying pan, the oil should be between ½ and ¾ of an inch deep. If you have a lot of fish to cook, use plenty of oil and keep it hot but be careful not to “burn” the oil. Follow the manufacturers instructions in regards to temperature but it will normally be at the upper end of the temperature range.

To prepare larger fish (skinned and thawed), trim off the fat and any brown fatty tissue. The darker brown area (the lateral line of the fish) will be located on the outside (skin side) of the fillet. After the fat has been trimmed off rinse the fillet. Next cut the fillet into chicken nugget sized pieces and place the moist chunks into the batter. After you have put about 1 fry pan / deep fryers worth of fish chunks into the bag, shake the bag to evenly coat the fish. Place the fish into the fryer when it reaches the appropriate temperature.

Depending on the thickness of your fish chunks, your fish will be ready in 1 – 5 minutes. I like to cook about 4 or 5 pieces first to get a feel for the right amount of time and also to check the level of seasoning in the batter. When the outside of your test pieces turn a golden brown for trout and pan fish, remove the fish and break the chunks in half. Remember, they will be hot! If the fish appear white and flaky you’ve timed it perfectly. If the fish has some transparent looking areas it probably needs a little more time. Fish that is white but is rubbery or tough to pull apart has cooked for too long. If you’re having trouble with the outside cooking too fast turn your oil temp down 10-20 degrees at a time and allow it to cool for a couple minutes with the lid off and then sample another 4 or 5 pieces. You may find you need to turn the temp back up as you add full batches to the fryer.

During the sampling process you can add more season salt or flour to the batter to adjust the seasoning to your taste. I like to add salt to the fish in the fryer especially for smaller quantities.