Beer-Battered Salmon With Jalapeño Ranch

October  4, 2022
2 Ratings
Photo by Mark Weinberg. Prop Stylist: Alya Hameedi. Food Stylist: Lauren Lapenna.
  • Prep time 25 minutes
  • Cook time 10 minutes
  • Serves 3 to 4, plus extra dressing
Author Notes

Nothing, and I mean nothing, is cozier than pulling up to your favorite pub with some friends and having a few beers and some righteous food. One of my favorite places in Portland, Oregon, is McMenamins. It’s a chain of family-owned brew spots that all differ in style and concept (one is a converted church that’s now a movie theater/hotel/bar). The vibes are immaculate, the beer is cold, the food is hot. Pretzels with beer cheese, mini pizzas, and, my favorite, Cajun tots with black peppercorn ranch. But one thing that pubs often lack is the option to watch your favorite show while munching down. (Euphoria, anyone? I’m not a big sports guy; sorry, Dad.) So that’s where this beer-battered fish came from, the need for that. And the jalapeño ranch goes great with anything. —Romel Bruno

What You'll Need
Watch This Recipe
Beer-Battered Salmon With Jalapeño Ranch
  • Beer-Battered Salmon
  • Canola oil, for deep-frying (at least 2 quarts)
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon sweet or hot paprika
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup (7 ounces) IPA beer
  • 1 pound salmon fillet, skin removed, cut into 1-inch strips
  • Lime wedges, for serving
  • Jalapeño Ranch
  • 1/2 cup mayonnaise
  • 1/2 cup full-fat or 2% Greek yogurt
  • 3 tablespoons roughly chopped cilantro leaves and tender stems
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon freshly squeezed lime juice (from about ½ lime)
  • 1 jalapeño, seeded and chopped
  • 1/2 teaspoon kosher salt
  1. Beer-Battered Salmon
  2. Add enough oil to a Dutch oven (or large, heavy pot) to reach a depth of 2 inches. Set over medium-high heat and heat the oil to 365°F.
  3. Meanwhile, in a large bowl, combine the flour, garlic powder, paprika, salt, pepper, baking powder, and baking soda. Whisk until well combined. While stirring, slowly pour in the beer and mix until smooth.
  4. Set up a wire rack or paper-towel-lined plate near the stove. Season the salmon all over with salt. Dunk about half of the salmon in the batter, shaking off any excess. Carefully place in the hot oil and cook for 3 to 4 minutes, flipping halfway through, until golden brown, pulling the smaller pieces first as needed. Transfer to the rack or plate, then season again with salt. Repeat with the remaining salmon.
  5. Serve hot with the lime wedges for squeezing on top and jalapeño ranch for dipping.
  1. Jalapeño Ranch
  2. Combine all the ingredients in a food processor or blender and blend until combined. Taste and adjust the seasoning if needed. In an airtight container, this keeps well in the fridge for up to 5 days.

See what other Food52ers are saying.

  • Romel Bruno
    Romel Bruno
  • Amy Donohue
    Amy Donohue
  • Marina

4 Reviews

Amy D. April 18, 2022
NOt really a review because I haven't made it yet. But had a question. Can this be made in an air-fryer? Sorry if this is a hipster question. ;) I don't have an air fryer but I'm looking to get one and looking for recipes to justify it. :0
Romel B. April 18, 2022
Hey! Not a hipster question at all haha, I think these would work well in an air fryer. I would just make sure to line it with some foil or something to prevent a mess, also hitting it with some cooking spray. Let me know how it turns out!
Marina March 26, 2022
Yum this was so gooood! I made it exactly as recipe is written.

The ranch is nice & fresh, a great accompaniment to the fried fish, as it brings a great contrast.

The only thing i added to the method was lightly dust the fish in some flour before dipping into the batter, it helped the batter adhere to the fish better.

I tested 1 piece of fish without the light dusting of flour & the batter didn’t hold on to the fish as well. So dust away!
Romel B. March 28, 2022
I love that! I'm so happy you enjoyed it!