Salmon fry
Posted: Mon Apr 10, 2017 9:29 pm
Start with a fillet of fresh Salmon if available. Fresh works best.
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
A simple soak in beer and egg
Breader of your choice in a gallon zip lock bag . Throw strips in bag of breader and shake till strips are coated.
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
If done right Salmon makes for a awesome fish fry
Bill
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
A simple soak in beer and egg
Breader of your choice in a gallon zip lock bag . Throw strips in bag of breader and shake till strips are coated.
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
If done right Salmon makes for a awesome fish fry
Bill