We usually grill or bake Alaskan salmon, but you can mix it up with an old-fashioned fish fry! Chunks of sockeye salmon work best with this recipe,
resulting in fantastic morsels of flavor. Light, crispy and full of protein!
- Alaskan sockeye salmon, pin bones removed (Island Seafoods does that part for you if you order from us!)
- Your favorite amber or bud, like Alaskan Amber, Corona. This gives your salmon a little extra flavor.
- Your favorite crispy fish fry seasoning, like Zatarain’s
- Vegetable or peanut oil for frying
- Cut salmon into chunks or strips.
- Marinade in beer around 40 minutes for a little extra flavor.
- Dip in fish fry seasoning (or shake in a bag). Shake off excess seasoning. We recommend this kind of seasoning over a thick beer batter, as the end
result is less greasy.
- Heat oil in a deep fryer or heavy, deep pot on the stove. For best results, use a thermometer and slowly heat oil to between 350-375 degrees. Fry salmon
in small batches for a few minutes until golden brown. Drain on paper towels.
- Transfer to a baking sheet and keep in the oven on warm while you’re frying up the rest. That is, if you can keep the family from snacking on them
before you’re all done!