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
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 
