Fried Sockeye Salmon

For the first official Sockeye salmon of 2009, I decided to share a different take on salmon preparation. Everyone loves fried fish. You can never go wrong with a big basket of fish n chips. While white fish varieties such as cod, pollock, ling cod or rock fish are the preferred fish for this cooking application, fresh sockeye salmon is simply amazing!! The oil rich flesh of the sockeye salmon is perfect for deep frying. For this recipe I used a fresh pound and a half sockeye fillet.

a fresh pound and a half sockeye fillet

Once I removed the skin, I cut the fillet into cross sections. This cut is going to be larger than the one used in the Sockeye Fingers recipe. Cut the sockeye into 2 – 3 inch chunks. This makes frying times more consistent.

The next step is the best! I marinated the cuts in a bowl of fresh Snowshoe Pale Ale from Kodiak Island Brewing Company, located right across the street from Island Seafoods. I let this sit for about 15 minutes while I clean up the knife and cutting board and let the oil heat up.

I marinated the cuts

I like to use Zatarain’s Crispy Southern Fish Fry mix. Simply shake off the excess beer and give the cuts a good roll in the dry mix covering them completely. When the vegetable oil is heated up to about 375, drop a few pieces in at a time. Cook them for a few minutes or until the pieces are golden brown. When they are done, take them out and let them dry off on a rack. I like them without any kind of dipping sauce. The flavor is so rich and this cooking method locks in the natural juices with a crispy crust. If you prefer a sauce, malt vinegar is the best, but a good old tartar sauce isn’t bad either.

When they are done, take them out and let them dry off on a rack

The flavor is so rich

My daughter Eydis LOVED this recipe. This fish isn’t greasy like fried fish usually is. She could hold a whole chunk in her hand and nibble away. Between bites she would scream at the top of her lungs in delight, then stuff another chunk in her mouth. The only problem with this recipe is the pieces are the perfect size for a baby to throw for the dogs. I don’t know which she enjoyed more, the mouthwatering fried sockeye or watching the dogs scramble on the wood floor, chasing after a tossed hunk of sockeye!!

My daughter Eydis LOVED this recipe

My daughter Eydis LOVED this recipe

I hope you give this recipe a try if you like fried fish. You won’t be disappointed.

Until next time, Enjoy