Makes 8 Fried Salmon fillets
YouTube instructional video is at the bottom.
What you’ll need
2 pounds Fresh Salmon
Yellow cornmeal
All-purpose flour
Large eggs (Room temp)
2 large lemons (Room temp)
Zatarain’s creole mustard (optional)
Vegetable or canola oil
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s Seafood or Red fish magic
Onion powder
Garlic powder
Tools you’ll need
Medium sized 4-quart pot or Deep fryer
Cooling rack
11 by 17-inch baking pan
Mesh strainer
Preparation of ingredients
Salmon
Step 1- Cut salmon fillet into large strips. Each strip should be at least 2 or 3 inches in width. Add Salmon fillet strips into a strainer and rinse with cold water.
Step 2- Add Salmon strips into a large bowl and add 1 1/2 teaspoons Tony Chachere’s creole seasoning, 1 1/2 teaspoons Chef Paul’s Seafood or Red fish magic and 2 or 4 teaspoons Zatarain’s creole mustard. Place a mesh strainer over the salmon strips and squeeze half of a lemon. If you like more seasonings and lemon, you can add them at this time. Once done, coat the seasonings with your hands. Cover bowl with lid and let marinate for 4 hours or overnight.
Heating of the oil
Preheat fire to medium heat or preheat deep fryer to 350 or 375 degrees.
Step 3- Add 48 fluid ounces canola or vegetable oil into a medium sized pot. If you are using a deep fryer, you will have to add oil according to the deep fryer’s instructional manual for the amount of oil needed. Let oil get hot until temperature reaches 350 to 375 degrees.
Seasoned Egg Batter
Step 4- Add 4 large eggs (Room temp), 1/4 or 1/2 teaspoon Tony Chachere’s creole seasoning and 1/4 or 1/2 teaspoon chef Paul’s Seafood or Red Fish magic into a medium-sized bowl. Stir with a whisk until combined and set aside.
Seasoned Cornmeal All-purpose flour batter
Step 5- Add 1 1/2 cups yellow cornmeal, 1 1/2 cups all-purpose flour, 2 teaspoons salt, 1/2 teaspoon black pepper, 2 or 3 teaspoons Tony Chachere’s creole seasoning, 1 1/2 teaspoons chef Paul’s seafood or red fish magic, 2 or 3 teaspoons onion powder, 2 or 3 teaspoons garlic powder and 1/2 or 1 teaspoon cayenne pepper into a large bowl with lid. Stir all ingredients together and set aside.
Coating batter and frying the Salmon
Note- Let the Salmon sit out for 1 to 2 hours or until the fish comes to room temperature. This will help with even frying. Also make sure you have a cooling rack with a pan underneath it as we’re going to add the Fried Salmon on top of the cooling rack.
Step 6- Take Salmon pieces (2 each) and coat with seasoned egg mixture. Remove Salmon from egg mixture and shake slightly as you want a light coating.
Step 7- Transfer Salmon fillet pieces into seasoned cornmeal and all-purpose flour batter. Cover bowl with lid and shake bowl to coat the batter onto the fish.
Step 8- Remove fish out of the batter and add into hot oil. Let fry to 5 to 7 minutes. Once the frying time is done, transfer fried fish onto a cooling rack with a pan underneath it. Let it cool for 5 to 10 minutes before serving.
YouTube instructional video
