The Texas BBQ Forum

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

Never ever heard of frying salmon. Not knocking it, just never heard of it. If you say it's nice bill, I'd give it a go.

Russ

I'm not a big salmon fan but that looks good.

I'm like Willie and have never been big on Salmon but, as he said, those really look good

OldUsedParts wrote:I'm like Willie and have never been big on Salmon but, as he said, those really look good

Soak them in butter milk and some Louisiana hot sauce for a few hours, then roll them in New Orleans Style Fish Fry and that just might work.

All kidding aside, those do look dang good.




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Yup willie ...I use butter milk once in awhile just to change it up. Also have tried the New Orleans fish fry. Think I got a old bag still in the pantry.
My go to breader is a Cajun seafood breader.good stuff.
Yea Russ not many folk heard of fried Salmon. On our fishing trip last weekend I fried up a 10 lb Salmon we had caught that afternoon. Had about 8 VuIchers that had never had it before. I couldn't fry it fast enough 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

I'll usually fry some up for apps when I have friends over for a BBQ. It's always a huge hit

Bill

My biggest requirement for a dry dredge for fish is plenty of CORN flour and only a little regular flour - - - then, of course, all the East of the Sabine Spices you can handle mixed in.

Wild Bill, the "only" time I cook Salmon of any kind is the canned variety which I turn into fritters with egg, cracker crumbs, own-yawns, seasoning and fry. HOWEVER, I think that may change after seeing this thread.

Thank you for sharing your receipt!
I have never tried to fry the salmon before, but after reading your recommendations will cook it.

Moreover, recently I have read the article about the advantages of eating seafood and now I'm trying to eat it more regularly. That's why I'm seeking for new receipts.

Thank you again!

Very good recipe. The best salmon I've tasted.

alex_crowd wrote:Very good recipe. The best salmon I've tasted.

The Source was The Best

Rambo wrote:

alex_crowd wrote:Very good recipe. The best salmon I've tasted.

The Source was The Best

Vanessaa wrote:What sauce would you add to this fish? I just like the barberque sauce, it turns out very tasty)

Hey Vanessaa, Welcome to the Forum
As far as a Sauce to use on this goes, I prefer a homemade version of what folks down here call "Cocktail Sauce". You can vary the Ratio to your own taste but I like a 50/50 mix of Catsup and Horeseradish Sauce (some heat here). I pretty much use this sauce on all Fish and Shellfish and have for years.

I miss Bill