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Beer Battered Salmon

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Serves 4 to 6


Ingredients:

2 lb. Salmon or Steelhead Trout, skin removed and cut into 2-inch wide strips
1 package dry beer batter mix, (9 oz) Shore Lunch works well, divided use
2 teaspoons lemon pepper, divided
2 teaspoons seasoned salt, divided
2 teaspoons garlic powder, divided
12 oz. beer or non-alcoholic beer
2 eggs
Canola or vegetable oil, for frying

Directions:

  1. In medium bowl, whisk together 1 1/4 cups of the beer batter mix, 1 teaspoon each of the lemon pepper, seasoned salt, garlic powder, beer, and eggs; set aside. In separate bowl, mix together remaining dry beer batter mix and 1 teaspoon each of the lemon pepper, seasoned salt, and garlic powder.
  2. Add enough oil to large skillet to come up a half-inch on the side of pan. Heat oil to 350 degrees F.
  3. Coat salmon fillets with seasoned dry mix. Dip in wet batter, shaking off excess, and add to oil in skillet. Brown on both sides, turning with tongs, about 3 to 4 minutes per side. Drain on paper towels and serve with tartar sauce and lemon wedges on the side, if desired.
Course: Dinner
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