{"id":6327,"date":"2021-01-15T07:53:06","date_gmt":"2021-01-15T07:53:06","guid":{"rendered":"https:\/\/sinolin.co\/?p=6327"},"modified":"2021-01-15T07:53:15","modified_gmt":"2021-01-15T07:53:15","slug":"battered-fried-alaskan-salmon-sticks-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2021\/01\/15\/battered-fried-alaskan-salmon-sticks-by-dapur-sinolin\/","title":{"rendered":"Battered Fried Alaskan Salmon Sticks By Dapur Sinolin"},"content":{"rendered":"\n<p>Prep: 15 min&nbsp; Cook: 15 min&nbsp; Total: 30 min<\/p>\n\n\n\n<p>I fry my salmon sticks with the skin on, this gives the fish sticks more flavor, stability, and texture. Feel free to cut the skin off if this is not your jam.<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul><li>4 cups Sinolin cooking Oil, for frying<\/li><li>1 (1 1\/2 pound) skin-on side of Alaskan Sockeye Salmon, pinbones removed and belly fat trimmed, cut into 1\/2 inch strips<\/li><li>1 cup All Purpose Flour<\/li><li>1\/4 cup Cornstarch<\/li><li>1\/2 teaspoon Baking Powder<\/li><li>1 teaspoon Kosher Salt<\/li><li>1 cup Pilsner Beer<\/li><li>For the Lemon Aioli Dipping Sauce<\/li><li>1\/2 cup Mayonnaise<\/li><li>2 teaspoons Dill Relish<\/li><li>1\/2 teaspoon Dijon Mustard<\/li><li>1 tablespoon Fresh Lemon Juice<\/li><li>1 teaspoon Chives, chopped, plus more for garnish<\/li><li>1 tsp&nbsp; Salt<\/li><li>Extra Lemon Wedges, for serving<\/li><\/ul>\n\n\n\n<p>Directions<\/p>\n\n\n\n<ol type=\"1\"><li>In a large cast iron skillet or heavy bottomed pan for frying, heat oil to 350 degrees F, use a candy\/frying thermometer to monitor the oil temperature.<\/li><li>While oil is heating, in a large mixing bowl whisk together flour, cornstarch, baking powder, and kosher salt. While whisking begin pouring in the beer, mix well until batter is smooth and thick.<\/li><li>Pat salmon dry with a paper towel, season with kosher salt and ground black pepper. Work in batches to dredge salmon strips in batter, carefully slide coated salmon into hot oil to fry. Fry fish turning frequently until golden brown and crispy, about 4-5 minutes. Remove fried salmon to a paper towel lined sheet pan. Season immediately with kosher salt. Repeat until all remaining salmon strips are fried.<\/li><li>For the Lemon Aioli Dipping Sauce<\/li><li>Mix together mayonnaise, relish, dijon mustard, lemon juice, chives, and season with kosher salt.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Prep: 15 min&nbsp; Cook: 15 min&nbsp; Total: 30 min I fry my salmon sticks with the skin on, this gives the fish sticks more flavor, stability, and texture. Feel free to cut the skin off if this is not your jam. Ingredients 4 cups Sinolin [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":6324,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/6327"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=6327"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/6327\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/6324"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=6327"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=6327"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=6327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}