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–+ servings
salmon sliders
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4.67 from 3 votes

Deep-Fried Salmon Sliders Made With Beer Batter

Beer battered salmon sliders that stay crispy. This recipe uses simple ingredients and technique to ensure the batter clings and crisps perfectly.
Course: appetizers, Main Course
Cuisine: American
Servings: 8
Author: This Worthey Life

Ingredients

  • 2 pounds salmon fillet cut into 4-ounce pieces skin removed
  • 1 cup + 2 tablespoons all-purpose flour
  • 1 tablespoon onion salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon Old Bay Seasoning
  • 1 teaspoon freshly ground black peppercorns
  • 1/2 teaspoon sea salt or Kosher salt
  • 1 egg
  • 1 cup beer; I prefer using a stout or brown variety of beer
  • Frying oil follow the manufacturer's guidelines on how much to use

For the Sliders:

  • 8 Toasted Brioche Buns
  • Avocado Mayo Spread
  • 8 slices of cheese your choice
  • 1 large onion thinly sliced
  • 1-2 jalapeños thinly sliced

Avocado Mayo ingredients

  • two ripe peeled avocados
  • 1 1/2 cups mayo
  • 1/3 cup diced red onion
  • 2 tablespoons EVOO
  • sea salt and freshly cracked black peppercorns

Instructions

  • Cut salmon fillet into 4-ounce pieces. Arrange the salmon fillets on a baking sheet. Pat the salmon dry with paper towels.
  • Season the salmon with sea salt or Kosher salt and freshly cracked black peppercorns on both sides. Refrigerate the salmon until you are ready to cook it in the deep-fryer.
  • To make the beer batter, grab a medium-size mixing bowl and add the all-purpose flour, onion salt, garlic powder, onion powder, Old Bay seasoning, additional sea salt, and freshly cracked black peppercorns, and mix thoroughly.
  • In a small bowl, crack 1 egg and whisk with a fork, then add the beer. Add the egg-and-beer mixture to the flour mixture. Mix until combined, but do not overmix it. A few lumps in the batter is fine. Set the batter aside.
  • Fill the Masterbuilt Propane Fryer to the fill line with frying oil, follow the lighting instructions, and preheat the oil to 350 °F.
  • When the oil is hot, dredge the salmon in the batter and shake off any excess. Gently submerge the salmon into a basket in the hot oil. Shake the basket carefully to prevent the salmon from settling at the bottom. Also, do not overcrowd the basket. I placed 4-5 pieces into each basket.
  • Working in batches, fry the salmon for 4-5 minutes until golden brown. Insert an instant-read thermometer until the salmon reads 145°F.
  • After the salmon is cooked, remove the hot oil basket and shake it to let excess oil drip off.
  • Transfer the golden-brown, beer-battered salmon to the parchment-lined sheet pan using tongs or a large slotted spoon.
  • Finish the salmon with a pinch of sea salt.
  • If frying additional salmon, skim off any floating batter and discard.
  • Avocado Mayo Spread: In a bowl, add two ripe, peeled avocados, 1 1/2 cups mayo, 1/3 cup diced red onion, 2 tablespoons EVOO, and sea salt and freshly cracked black peppercorns to taste. Mix until combined.  This will make about 1 1/2 cups of avocado mayo. You can store the rest in the fridge in an airtight container. 
  • Spread the avocado spread on both sides of the toasted bun, place a salmon fillet on the bottom bun, and add your favorite toppings.
  • Crown with the top of the bun and serve.

Notes