Beer Battered Salmon

Back

Ingredients:
1 lb. Wild Silver or King Salmon fillets, cut into 2 inch fingers
3 Tbs. Parsley Flakes
1 cup corn starch
1 cup Bisquick or other pancake mix
2 tsp. onion powder
2 tsp. garlic powder or granulated garlic
1 12-ounce can beer
2 Tbs. lemon juice
Salt and pepper to taste
2 cups Panko Flakes
Vegetable or peanut oil

Preparation:
Heat oil, 1-1/2 inches deep, in skillet to 400˚. In a mixer, combine Bisquick, corn starch, garlic powder, onion powder, beer, lemon juice, salt and pepper. Mix well. Place batter in bowl over ice. In a separate bowl, combine Panko Flakes and parsley.  Mix well.

Cut fish fillets in 2 inch fingers. With a fork, dip fish in batter then Panko Flakes and drop in hot oil. Cook until golden brown.

Serving Suggestion:
Serve with French Fries and a lemon mayonnaise sauce (mayonnaise mixed with lemon juice and a little sugar).  We also like it with saffron rice and brussel sprouts.

History:
While dining at Elliott's in Seattle one afternoon in 2010, I ordered Coho Salmon and Chips. I was thrilled with the dish and the chef gave me a rough idea of his recipe. I recreated it when I got home and was quite pleased with it. I also had a version of this recipe at Anthony's that used King Salmon and eliminated the Panko Flakes. It was good as well.