Oh my word, this was absolutely delicious. I really hadn't though about battering salmon as we adore it simply shallow fried or barbecued, I thought it would spoil the taste of the salmon.
I managed to get some salmon fillets on offer and came across a packet of beer batter mix in my cupboard so decided to take the plunge and beer batter the salmon, it did not disappoint.
The salmon was still tasty and tender but with a delicious crunch of batter. I used a packet mix of beer batter but it is just as easy to make your own, I have included a recipe for homemade beer batter below. Make sure the beer or soda water is well chilled, the colder the better, this gives it delicious crispiness.
Ingredients
500 g salmon fillets, boneless, skinless
200 ml beer or soda water, chilled
160 g packet beer batter mix
oil for deep frying
Method
1. Cut salmon into approximately 2 x 1 inch chunks.
2. Add enough oil to a heavy based saucepan or dutch oven to fill it about 3 inches. Heat oil to 180°c, test by dropping a small amount of batter into the oil, it should instantly begin to bubble and rise.
3. Combine beer batter mix with 200 ml chilled beer or soda water in a shallow bowl, whisk until smooth.
4. Season salmon with a little salt & pepper, then dip into batter, shake off excess batter.
5. Deep fry in batches (don't over crowd pan). Cook for 5-7 minutes, turning fish until cooked, golden brown and crispy.
6. Remove fish with a slotted strainer, drain on paper towels. Repeat with remaining salmon and batter, reheating oil to temperature between each batch.
Serve with crunchy chips, peas and onion rings, or a simple salad.
Homemade Beer Batter
1 1/2 cups self-raising flour
1 1/2 cups chilled beer or soda water
salt and pepper to season
Method
1. Using a fork, gently mix the beer/soda with the flour, salt and pepper until just combined, do not over mix, it will be a bit lumpy but some lumps are fine.
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