Deep-Fried Salmon Sliders Made With Beer Batter recipes - Uncategorized
Get Deep-Fried Salmon Fillet with Mustard and Japanese Bread Crumbs Recipe from Food Network Beer battered fish is a classic pub food dish made with fresh fish that’s dipped into a batter of flour, eggs, beer, and seasoning, then fried until its crispy and golden brown on the outside and flaky on the inside.
Crispy Deep-Fried Salmon
Provided by: John Goins
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 5 servings
Number of ingredients: 9
- 20 ounce Salmon
- Salt to taste
- 1 teaspoo black pepper
- 2 tabelspoons lemon juice
- Vegetable oil for frying
- 8 ounce all-purpose flour
- 4 ounce Beer
- 1/2 teaspoo baking powder
- 1 Egg
- Mix 4 ounces flour, baking powder and a pinch of salt.
- Add the egg yolk and beer.
- Whisk together until combined. Refrigerate for 5 minutes.
- Season the fish with salt, pepper and lemon juice.
- Heat oil for frying.
- Coat the fish with a dusting of flour.
- Dip into the batter to coat completely.
- Fry the fish until golden brown.
- Drain with a kitchen towel.
- Serve with tartar sauce and fries.
Southern Deep-Fried Salmon
Deep Fried Salmon Nuggets Recipe
Deep fried salmon!
Season 2 salmon filets with seafood seasoning, onion and garlic pepper. Dredge in egg wash
Deep-Fried Salmon Sliders Made With Beer Batter
Provided by: This Worthey Life
Yields: 0 servings
Number of ingredients: 10
- 2 pound salmon filet cut into 4-ounce pieces
- 1 cup + 2 tablespoons all-purpose flour
- 1 tablespoon onion salt
- 1 tablespoon garlic powder
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon freshly ground black peppercorns
- 1/2 teaspoon sea salt or Kosher salt
- 1 egg
- 1 cup beer; I prefer using a stout or brown variety of beer
- Frying oil
- Cut salmon filet into 4-ounces pieces. Arrange the filets of salmon onto a baking sheet. Season the salmon with sea salt or Kosher salt, and freshly cracked black peppercorns on both sides of the salmon pieces. Set the salmon in the fridge until you are ready to cook them in the deep-fryer.
- To make the beer batter grab a medium-size mixing bowl and add the all-purpose flour, onion salt, garlic, onion powder, Old Bay seasoning, sea salt, and freshly cracked black peppercorns and mix thoroughly.
- In a small bowl, crack a single egg and mix with a fork, then continue mixing and add the beer. Add the egg and beer mixture to the flour mixture. Set aside.
- Fill the Masterbuilt Propane Fryer to the fill-line, follow the lighting instructions, and preheat the oil to 350 °F.
- I recommend setting up a cart close to the Masterbuilt Propane Deep-Fryer. This work station should have the salmon, the beer batter, a sheet pan lined with parchment paper or paper towels, a large slotted spoon, or a large wire sieve for skimming out any loosely fried batter, tongs, and the thermometer.
- When the oil is hot, dredge the salmon through the batter and shake off any excess batter. Gently submerge the salmon into a submerged basket in the hot oil, shake the basket carefully to prevent the salmon from settling at the bottom of the basket. Also, do not overcrowd the basket. I placed 4-5 pieces into each basket.
- Working in batches, fry the salmon for 4-5 minutes until they are golden brown. An instant-read thermometer when inserted until the salmon should read 145°F.
- After the salmon is finished cooking, remove the hot oil basket and shake the basket to allow excess oil to drip off.
- Using a pair of tongs or a large slotted spoon, transfer the golden brown beer-battered salmon to the sheet pan lined with parchment paper.
- Finish the salmon with a pinch of sea salt.
- If frying additional salmon, skim off any floating batter and discard.
Total time: 20 minutes
Cook time: 20 minutes
Yields: 4 servings
Number of ingredients: 14
- fresh salmon
- black pepper
- oil for frying
- leaf lettuce
- hot sauce
- panko(Japanese bread crumbs)
- grated parmesan cheese
- tomato ketchup
- oyster sauce
- Calories: 308kcal
- Cut salmon into large bite-size portions, sprinkle with salt and pepper.
- Bread salmon pieces in the order flour-egg-panko-grated Parmesan cheese.
- Fry salmon in oil heated to 170C (340F) until cooked through. Remove from oil and set aside to allow excess oil to drain.
- Serve salmon together with torn lettuce, watercress and lemon wedges.
- In a small bowl, mix ingredients from (B) and enjoy as dipping sauce.
Deep-Fried Salmon Fillet with Mustard and Japanese Bread Crumbs
Provided by: Food Network
Yields: 4 servings
Number of ingredients: 6
- 4 cups peanut oil
- 1 pound raw salmon fillet (not from salmon steak)
- 1/2 cup Dijon mustard
- 2 eggs, lightly beaten
- 2 cups Panko bread crumbs, spread out on a platter
- Salt and pepper
- Heat peanut oil to 365 degrees. Cut salmon into 16 pieces. Coat salmon with Dijon mustard, dip in beaten eggs and coat with the bread crumbs. Deep fry in hot oil until crisp and golden brown.;