Deep fried crispy battered Scottish salmon

Fish and chips are a firm favourite, but using salmon instead of white fish gives a new twist. Not only does the combination of salmon and crisp batter produce a delicious dish, but cutting through the crispy batter also reveals pretty pink flakes of the salmon.

Serves 4

Prep time 15 minutes

Cook Time 9 minutes


  • 4 skinless fillets of salmon
  • 100g plain flour
  • 2 eggs separated
  • 175ml iced water
  • 2 tbsp vegetable oil
  • Vegetable oil for frying


  1. Place the flour in a large bowl and add the egg yolks, water and 2 tablespoons of vegetable oil, and gently mix together.
  2. Whisk the egg whites in a separate bowl until stiff.
  3. Carefully fold the egg whites into the flour mixture to make a smooth batter.
  4. Heat the vegetable oil in a deep fat fryer to 160C or test with a piece of bread by putting it into the oil and if it fries to a golden brown, the oil is ready.
  5. Dip the salmon fillets into the batter one at a time then place carefully into the hot oil
  6. Fry, turning occasionally with a slotted metal spoon, for 8-9 minutes until golden brown and the salmon is cooked through.
  7. Remove from the oil and place on kitchen paper to remove the excess oil.
  8. Serve hot with a slice of lemon and either French Fries or a green salad.

Approximate nutritional information per portion

  • Calories 485
  • Fat 11.51g
  • Sodium 600mg