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beer battered salmon with jalapeño ranch

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Salmon

Beer Battered Salmon With Jalapeño Ranch

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.

Ingredients

  • Canola oil, for deep-frying (at least 2 quarts)
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon sweet or hot paprika
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup (7 ounces) IPA beer
  • 1 pound salmon fillet, skin removed, cut into 1-inch strips
  • Lime wedges, for serving
  • Jalapeño Ranch
  • 1/2 cup mayonnaise
  • 1/2 cup full-fat or 2% Greek yogurt
  • 3 tablespoons roughly chopped cilantro leaves and tender stems
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon freshly squeezed lime juice (from about ½ lime)
  • 1 jalapeño, seeded and chopped
  • 1/2 teaspoon kosher salt

Directions

  • 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.
  • 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.
  • 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.
  • Serve hot with the lime wedges for squeezing on top and jalapeño ranch for dipping.
  • Jalapeño Ranch
  • 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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