1 cup Flour
1 1/2 teaspoons Baking Powder
1 teaspoon Kosher Sea Salt
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon Ground Cream Pepper
1 teaspoon Dried Dill Weed -or- 1 Tablespoon Chopped Fresh Dill Weed
1 1/4 cups Stout Beer, chilled
1-1 1/2 pounds boneless/skinless Salmon pieces or strips
1 1/2 cups Cornstarch, for dredging
24oz Bottle Oil: Peanut Oil, Sunflower Oil, Olive Oil
In a bowl whisk together flour, baking powder, salt, seasoning, pepper, dill and beer.
Preheat oven to 200 degrees and place a cooling rack over a cookie pan and place in the oven.
Pour oil into heavy bottom skillet or Dutch oven.
Heat oil over medium heat until it reaches 350 degrees.
Dredge Salmon pieces/strips in cornstarch.
Using a fork, dip salmon into batter to coat completely, allow to drip slightly, then place into the hot oil.
Repeat, but do not crowd in oil.
Cook each piece about 2 minutes. Turning the fish as it cooks for even browning and cooking.
Transfer cooked fish to prepared warming rack in oven.
Repeat until all the fish has been prepared.
For Fish + Chips, serve with Yukon Gold Potato Fries Your Way
Makes 4-8 Servings, depending on your appetite.