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salmon fish and chips

One of the things I miss from the Pacific Northwest is salmon fish and chips.  It is not something that can be found in Houston, Texas.  I found a recipe from Bobby Flay and decided to give it a try.

This was good.  I will probably try other recipes but this is a good one.  It works very well with the salmon flavors.  Which means it is a keeper.  I will also try it with other beers because I was given a nut brown ale.  Free beer is always a good place to start.  Especially since I do not drink the stuff.

I need to make this this weekend actually.  Craving fish and chips again.

salmon fried fish

Note:  I used Bobby Flay's recipe as a go by.

2 pounds salmon, skinned and cut into strips.  Pull any bones you can find

3 cups flour

1 1/2 teaspoon salt

1 1/2 teaspoon pepper

12 ounces nut brown ale

2 large egg whites, beaten until form stiff peaks

Canola oil for frying

Put the canola oil in a large dutch oven (I use a cast iron chicken fryer) and heat until 360 degrees Fahrenheit.  Preheat the oven to 300 degrees Fahrenheit.

Put 1 cup of flour in a shallow pan for dredging.

In a large bowl, mix the flour, 1/2 teaspoon pepper, and 1/2 teaspoon salt together.  Mix in the nut brown ale.  Let sit for 10 minutes.  Mix in the egg whites.

Use the remaining salt and pepper to salt and pepper the fish.  Dredge in the plain flour.  Knock off the extra.  Dredge in the batter. 

Fry both sides until golden.  Keep warm in the oven.

I served it with roasted french fries.  So good. 

This is a good place to start and I will probably tweak but it does mean I do not need to take a trip to Fairhaven for salmon fish and chips!

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