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Stout Beer Battered Salmon


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.


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