Beer-Battered Salmon With Jalapeño Ranch
Romel Bruno
Photo by Mark Weinberg. Prop Stylist: Alya Hameedi. Food Stylist: Lauren Lapenna.
- Serves
- 3 to 4, plus extra dressing
- Prep Time
- 25 Minutes
- Cook Time
- 10 Minutes
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. It’s a chain of family-owned brew spots that all differ in style and concept (one is a converted church that’s now a movie theater/hotel/bar). The vibes are immaculate, the beer is cold, the food is hot. Pretzels with beer cheese, mini pizzas, and, my favorite, Cajun tots with black peppercorn ranch. But one thing that pubs often lack is the option to watch your favorite show while munching down. (Euphoria, anyone? I’m not a big sports guy; sorry, Dad.) So that’s where this beer-battered fish came from, the need for that. And the jalapeño ranch goes great with anything.
Ingredients
Beer-Battered Salmon
- Canola oil, for deep-frying (at least 2 quarts)
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1 1/2 teaspoon 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 tablespoon roughly chopped cilantro leaves and tender stems
- 1 1/2 teaspoon 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
Featured Video
Beer-Battered Salmon With Jalapeño Ranch
Directions
Beer-Battered Salmon
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Serve hot with the lime wedges for squeezing on top and jalapeño ranch for dipping.
Jalapeño Ranch
- Step 1
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.