Salmon fry

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bondobill
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Salmon fry

Postby bondobill » Mon Apr 10, 2017 9:29 pm

Start with a fillet of fresh Salmon if available. Fresh works best.
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Slice the fillet starting at the tail at a 45 degree angle about a quarter to 3/8" thick strips and removing the meat from the skin

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A simple soak in beer and egg

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Breader of your choice in a gallon zip lock bag . Throw strips in bag of breader and shake till strips are coated.

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Add about a inch of oil to a deep cast iron skillet. I use canola oil.

Fry fish in 350 degree oil for about 2 minutes or less . you can check if done by gently pulling out a a piece and splitting. If not pink in center it be done.

Do not and I repeat do not over cook
Salmon drys out in a hurry if over cooked

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If done right Salmon makes for a awesome fish fry

:cheers:
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Kiwiruss
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Re: Salmon fry

Postby Kiwiruss » Mon Apr 10, 2017 10:49 pm

Never ever heard of frying salmon. Not knocking it, just never heard of it. If you say it's nice bill, I'd give it a go.

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Williep
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Re: Salmon fry

Postby Williep » Tue Apr 11, 2017 5:37 am

I'm not a big salmon fan but that looks good. :cheers: :salut:
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OldUsedParts
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Re: Salmon fry

Postby OldUsedParts » Tue Apr 11, 2017 6:29 am

I'm like Willie and have never been big on Salmon but, as he said, those really look good :tup: :salut:
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Williep
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Re: Salmon fry

Postby Williep » Tue Apr 11, 2017 7:53 am

OldUsedParts wrote:I'm like Willie and have never been big on Salmon but, as he said, those really look good :tup: :salut:



Soak them in butter milk and some Louisiana hot sauce for a few hours, then roll them in New Orleans Style Fish Fry and that just might work. ;) ;)

All kidding aside, those do look dang good. :salut: :salut:




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bondobill
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Re: Salmon fry

Postby bondobill » Tue Apr 11, 2017 8:18 am

Yup willie ...I use butter milk once in awhile just to change it up. Also have tried the New Orleans fish fry. Think I got a old bag still in the pantry.
My go to breader is a Cajun seafood breader.good stuff.
Yea Russ not many folk heard of fried Salmon. On our fishing trip last weekend I fried up a 10 lb Salmon we had caught that afternoon. Had about 8 VuIchers that had never had it before. I couldn't fry it fast enough :shock: Crazy buggers where eating it as soon as it came out of the hot oil. Needless to say after the fish fry not much Lasagna got ate :lol:

I'll usually fry some up for apps when I have friends over for a BBQ. It's always a huge hit

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OldUsedParts
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Re: Salmon fry

Postby OldUsedParts » Tue Apr 11, 2017 8:28 am

My biggest requirement for a dry dredge for fish is plenty of CORN flour and only a little regular flour - - - then, of course, all the East of the Sabine Spices you can handle mixed in.

Wild Bill, the "only" time I cook Salmon of any kind is the canned variety which I turn into fritters with egg, cracker crumbs, own-yawns, seasoning and fry. HOWEVER, I think that may change after seeing this thread. :salut:
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