by Malcolm Laing
One of the only things I miss from living in Victoria is delicious seafood. There’s this little shipping crate on the wharf that makes the best deep fried fish and pickles you’ll ever eat. It’s called Red Fish Blue Fish. After living here for a few months and suffering the RFBF withdrawal shakes I decided that I had to do one of two things: either move back to Victoria or learn how to make delicious salmon fish and chips. I decided to go with the latter because I couldn’t bear giving up my St Viateur bagels. Isn’t this what life is all about anyways? Juggling addictions? Some people have World of Warcraft, I have fries and bagels. Don’t judge.
Supplies:
Fries (follow directions in Poutine à la Laval article)
A cup of all purpose flour
A few nice salmon fillets
A can or bottle of dark beer
An egg (beaten)
1 tsp Salt and pepper
Oil for deep frying.
Directions
Mix flour with salt and pepper. Add egg. Add beer slowly while stirring until batter has a nice thick and creamy texture. You won’t need the entire beer, just drink the rest.
Cut salmon fillets into reasonable sized chunks. Dust with flour.
Heat the oil to around 375 degrees. Don’t worry, you don’t need a thermometer, I don’t have one – just heat it until it seems right. I like to drop some batter into the oil and if it makes that spattery sound you’re down to fry.
Dip fillet chunks into battery liquor, and quickly place into frying oil. Don’t cook more than 3 at once. Depending on how think your fish is, it will take between 5-10 minutes to cook.
Remove with a slotted spoon, drain oil on newspaper.
