2 lbs salmon fillet skinned & cut in long thin strip
1 1⁄4 cups flour, divided
1 cup cornstarch, divided
1 teaspoon baking powder
2 cup club soda
1 teaspoon salt (plus seasoning of your choice)
oil (for frying)
SALADMATE honey mustard vinaigrette
Combine 1 cup flour with 1/2 cup corn startch and the rest of ing. to form a smooth runny paste. Seperately combine the rest of corn startch & flower. Dip fish in dry batter then in wet batter. Fry in heated oil. Serve with dipping sauce.
Helpful tips :
*drain on towel paper
*keep in oven on low number to keep warm & maintain crispness
*perfect for sushi recipes.
*same batter can be used for chicken
CRISPY FRIED SALMON