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Prep time
25 minutes
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Cook time
10 minutes
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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
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Beer-Battered Salmon With Jalapeño Ranch
Ingredients
- Beer-Battered Salmon
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Canola oil, for deep-frying (at least 2 quarts)
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3/4 cup
plus 2 tablespoons all-purpose flour
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1 1/2 teaspoons
garlic powder
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1 teaspoon
sweet or hot paprika
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1/2 teaspoon
kosher salt, plus more to taste
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1/2 teaspoon
freshly ground black pepper
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1/2 teaspoon
baking powder
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1/2 teaspoon
baking soda
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3/4 cup
(7 ounces) IPA beer
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1 pound
salmon fillet, skin removed, cut into 1-inch strips
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Lime wedges, for serving
- Jalapeño Ranch
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1/2 cup
mayonnaise
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1/2 cup
full-fat or 2% Greek yogurt
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3 tablespoons
roughly chopped cilantro leaves and tender stems
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1 1/2 teaspoons
garlic powder
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1/2 teaspoon
onion powder
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1 tablespoon
freshly squeezed lime juice (from about ½ lime)
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1
jalapeño, seeded and chopped
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1/2 teaspoon
kosher salt
Directions
- Beer-Battered Salmon
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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.
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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.
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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.
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Serve hot with the lime wedges for squeezing on top and jalapeño ranch for dipping.
- Jalapeño Ranch
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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.
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