Yield: 6 Servings
|213 grams||Canned pink Alaska salmon|
|100 grams||Plain flour|
|\N \N||Salt and pepper; to taste|
|1 tablespoon||Vegetable oil|
|150 millilitres||Skimmed milk or water|
|2 \N||Egg whites|
|\N \N||Sunflower oil (for deep fat frying)|
|\N \N||Spicy tomato sauce; and/or|
|\N \N||Tartar sauce to serve|
Drain the can of salmon and flake. Set aside.
Put the flour into a bowl along with the seasoning and vegetable oil.
Gradually beat in the milk or water until smooth and thick.
Whisk the egg whites until they are stiff and fold these into the batter along with the salmon flakes. Heat the oil for frying in a deep fat fryer, over a moderate heat. Carefully drop tablespoons of the salmon batter into the hot oil. (It is better to cook the salmon fries 4-5 at a time depending on the size of your fryer. Keep the prepared ones warm in a low oven whilst cooking the rest.) Turn each salmon fry over after about 45 seconds to brown the other side. Use plenty of oil for frying as the batter will need to rise and move about the pan to cook properly. When golden brown all over, remove from the oil with a slated spoon and drain on absorbent kitchen paper. Serve the fries hot with tomato sauce or tartar.
Serves 6-8. Approx. 220 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias