Beer Battered Fried Alaskan Salmon Sticks is the adult version of frozen fish sticks. Fresh Alaskan salmon from Prince William Sound deep fried in a delicious beer batter. Then served with a tangy lemon aioli dipping sauce. It’s absolutely delicious heaven.
I received a shipment of beautiful Alaskan Sockeye Salmon from my friends at Prince William Sound Salmon.
It was caught on Tuesday and delivered to my doorstep Wednesday morning. You can’t get it fresher than that!
Look at that color, so gorgeous!
When buying salmon, always always always, buy Alaskan wild caught. It’s the tastiest salmon, most sustainable and you’re supporting hardworking Alaskan fishermen.
I fry my salmon sticks with the skin on, this gives the fish sticks more flavor, stability and texture. Feel free to cut the skin off if this is not your jam.
I use a Pilsner for this recipe but you can use any lighter styled beer. An IPA or a stout would not work here, it would be too overpowering for the batter. Just make sure to pick a beer you like to drink because I highly suggest serving that alongside to wash these down.
So flaky and moist!
Beer Battered Fried Alaskan Salmon Sticks
- 4 cups Canola Oil, for frying
- 1 (1 1/2 pound) skin-on side of Alaskan Sockeye Salmon, pinbones removed and belly fat trimmed, cut into 1/2 inch strips
- 1 cup All Purpose Flour
- 1/4 cup Cornstarch
- 1/2 teaspoon Baking Powder
- 1 teaspoon Kosher Salt
- 1 cup Pilsner Beer
- For the Lemon Aioli Dipping Sauce
- 1/2 cup Mayonnaise
- 2 teaspoons Dill Relish
- 1/2 teaspoon Dijon Mustard
- 1 tablespoon Fresh Lemon Juice
- 1 teaspoon Chives, chopped, plus more for garnish
- Pinch of Kosher Salt
- Extra Lemon Wedges, for serving
- Step 1 In a large cast iron skillet or heavy bottomed pan for frying, heat oil to 350 degrees F, use a candy/frying thermometer to monitor the oil temperature.
- Step 2 While oil is heating, in a large mixing bowl whisk together flour, cornstarch, baking powder, and kosher salt. While whisking begin pouring in the beer, mix well until batter is smooth and thick.
- Step 3 Pat salmon dry with a paper towel, season with kosher salt and ground black pepper. Work in batches to dredge salmon strips in batter, carefully slide coated salmon into hot oil to fry. Fry fish turning frequently until golden brown and crispy, about 4-5 minutes. Remove fried salmon to a paper towel lined sheet pan. Season immediately with kosher salt. Repeat until all remaining salmon strips are fried.
- Step 4 For the Lemon Aioli Dipping Sauce
- Step 5 Mix together mayonnaise, relish, dijon mustard, lemon juice, chives, and season with kosher salt.
- Step 6 Serve aioli alongside fried salmon. Garnish with chopped chives and serve with lemon wedges to squeeze over top of salmon. Enjoy immediately!
Savor and Enjoy!
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