As popular as salmon is, for some reason people are frequently hesitant to try frying it. Rest assured, salmon is great fried. In fact, it can really help enhance the overall flavor and texture of the fish and this light and crispy tempura batter is the perfect accompaniment to the lush fattiness that salmon has to offer.
Pro-tip: keep the skin from the salmon, skewer it, and after you're done frying your fish, toss the skewered skins into the fryer for about a minute for a super delicious crispy salmon crackling!
Salmon Tempura on a Stick
1 - 1 1/2 lbs of salmon
1 cup flour (or 1/2 cup flour and 1/2 cup rice flour)
Approximately 1 cup of ice cold water
Vegetable oil for frying
6 - 8 wooden skewers
Soy sauce for dipping
Remove the skin from the salmon and cut into strips approximately 6" x 1/2". If frying the skins, do the same with the skin. Should yeild approximately 6-8 strips of salmon.
Skewer the salmon strips and the skin.
Add the flour to a mixing bowl and slowly whisk in the ice cold water until you hit your desired consistancy. The batter should be pretty thin, yet should still be able to coat the fish.
Place a pot on your stove over medium high heat and add enough vegetable oil to cover your skewers, but do not fill your pot more than half way with oil. Bring oil to approximately 350 degrees.
Dip your skewers into the batter and add to the oil. Cook until the batter starts to turn a nice, light golden brown. Approximately 2-3 minutes. Remove skewers from the oil and allow to drain on a paper towl. Season immediately with salt.
Add your skewered salmon skins to the oil and cook for approximately 1 minute or until golden brown and crisp on both sides. The salmon skin will float, so you'll have to flip halfway through.
Serve the tempura with a side of soy sauce and enjoy!