Pink Salmon Tempura

Pink Salmon Tempura

  • (4) 6 oz Lummi Island Wild Reefnet Pink Salmon, cut into 1-inch strips
  • ½ C corn starch
  • ½ C all-purpose flour
  • 1 Tsp baking soda
  • 2 Tsp salt
  • 2/3 C water
  • 4 C Avocado Oil or Vegetable Oil

Mix up a nice thick batter. You can adjust with a bit more flour or water as needed.

Heat oil to 350 degrees or test oil with a small drop of batter, if it bubbles and floats, oil is ready

Dredge Pink salmon strips in batter and drop carefully in hot oil. Let cook for 3-4 minutes, or until batter is browned (your first round will usually be lighter then the following rounds).

Serve with a tartar sauce, and French fries.

Enjoy!

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