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!
35.5 KB Views: 289
56.3 KB Views: 248