In Cajun country we love to deep fry, "But Salmon"? Yes I learned years ago that is you clean the salmon properly it works excellent for deep frying.
Champion Creole Fried Sockeye Salmon
Makes about 6 servings
INGREDIENTS QUANTITY PROCEDURE
Colonia Oil For deep frying
Creole Mustard 3 tablespoons
Whole Milk 1 cup Or half and half
Lemon About 2 tablespoon About ½ lemon
Roasted Garlic Season Seasoned to taste Made by Grill Mate
Zatarain’s Fish-Fri 1 ½ cup
Cajun Seasoning 1 tablespoon To taste
Egg 1 large
Louisiana Hot Sauce 2 teaspoons
Wild Salmon Filet 2 pounds Sockeye, Coho, King or any wild salmon
Green Onion ¼ cup Cut on a bias or small chopped
1. Pour correct amount of oil into a deep fryer or fry-daddy and pre-heat to 350 degrees. If you don’t have a deep fryer, using a heavy skillet, fill no more than 1/3 full. Heat on medium-high heat to 350°F.
2. Take the skin of the salmon filets. Remove the brown part in the center of each Salmon.
3. Squeeze the lemon juice over the fish.
4. Season fish with the roasted garlic season and a little of Cajun seasoning. Allow the seasoning to set for about 10 minutes for marinating.
5. Meanwhile, mix milk, Creole Mustard, egg, and hot sauce in shallow dish. Sprinkle batter over fish to coat, and then dip each fish one at a time into mustard batter. Shake off liquid, then coat with remaining Fish-Fri. Carefully add to hot oil, a few pieces at a time.
6. Fry for 4 to 5 minutes or until golden brown. Drain on paper towels.
Presentation: Garnish with slivered green onion. Serve you favorite Cole slaw on the side.