[133409]

I committed a sacrilegious act last night...I took a slab of my ocean caught chinook, cut it into cubes and deep fried it in 370 deg olive oil with a light beer batter coating - accompanied with a beaver horseradish cocktail sauce. I was always curious. In order to get the batter to a light golden brown the salmon gets cooked to death and loses its delicate flavor and color. I kind of figured that but wasnt sure how long it would take to ruin salmon. Now I know! I am not a beer batter fan anyhow. Back to white fillet fish and cornmeal/flour mix!

 

[Tony Micelli]

Try it again. Only, next time, dredge in flour, dip in egg/milk, and dust with Pride of the West (I add a touch of cayenne). Place the pieces on a wire rack and put in the freezer for 30-45 minutes to set up. Then fry in 400+° peanut oil. The hotter oil will crisp the crust faster and having the fish really cold will keep it from over cooking.

That’s how I fry all me sea creatures and it comes out great. Salmon too.

 

[Rightbait]

Try "Pride of the West" batter..very light coat then roll in Panko.


I think this is a very good way to deep fry salmon.


Light brown crispy outside perfect inside.


Don't forget the lemon squeeze. :flag2:

 

[133409]

Thanks! will give it another try. Yes always use lemon. My frier only goes to 380 but I guess that is close enough. my wife like 1/2 cornmeal 1/2 flour mix so will try that with pride of the west instead of reg flower/baking soda/salt. or is that what pride of the west is?

 

[Rightbait]

Try a light coat of "pride of the west" then roll it in panko.


Will turn out WAY better light brown crispy and don't cook it very long.


Also, don't use olive oil not good for deep frying.


Use canola oil. 360 -375* I think you will be amazed at the difference.

"Pride of the West" is a simple batter. I like it cause I can make it as thick or thin as I want and it always turns out very good
Don't forget a lemon squeeze. :flag2:

 

[D4D]

Yep, pride of west or panko
Never had a fish taco till a few years back. Started with surf perch and then tried salmon . It's great! One small filet will make a bunch of tacos!

 

[133409]

I rarely eat fish without lemon! Sorry but I grew up on olive oil and thats all I use. It dosent smoke at 350-400. Or at least the ones I use out of Cali. I dont trust the euro ones anymore as many are cut with other oils. At least the ones I buy in my price range.

I also like vinegar with my fried fish. My favorite ones are aged spanish sherry ones but they are very expensive but strong so dont need to use much.

 

[buzz11]

Love the ideas here. I will have to give this a go

 

[Quiet Riot]

If you're really concerned with your coating getting browned, use semi frozen fish. Works well on bluefin tuna... Didn't over cook it.

 

[fish4brains]

It can be done without freezing or other tricks. Eyefish makes deep fried panko coated coho that comes out perfect.

 

[fishinman]

Big fan of seasoned flour then egg then panko fried salmon. Let it sit a few minutes before frying.


Sent from my iPhone using Tapatalk

 

[Soulakala]

Add about 1/3 rice flour to your coating, wet or dry makes no difference but it will make the fried fish almost crackle when you bite into the coating. And yes use peanut oil but its spendy, or if you don't give a dang about your health use palm oil which is commonly used in island cooking.