Fried Salmon & Shrimp Recipe

Prep seafood

Pat salmon fillets and shrimp very dry with paper towels. Cut each salmon fillet into 2–3 bite-size pieces or leave whole as preferred. If salmon has skin and you want crisp skin, score skin lightly in 1-inch intervals. Season both sides of salmon pieces and shrimp with 1 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp garlic powder, and half the lemon zest and 1 tbsp lemon juice. Let rest 10 minutes while you make batter.

Make light batter

In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp paprika, 1/2 tsp garlic powder, and remaining 1/2 tsp salt and 1/2 tsp black pepper. In a separate small bowl, lightly beat 1 egg and then whisk into 1 cup very cold sparkling water. Pour the wet mixture into the dry ingredients and stir briefly with a few lumps remaining — do not overmix. If batter is too thick (should coat but be pourable), add 1–2 tbsp more cold water.

Breadcrumb option for shrimp

If you prefer extra crunch on shrimp, place 1/2 cup fine breadcrumbs in a shallow dish. After battering, dip shrimp briefly in breadcrumbs for a second coating; battered salmon is best left without breadcrumbs to keep a delicate crust.

Set up dredging station

Arrange three shallow dishes: (1) dredge flour mix — combine 1/2 cup flour and 1/4 cup cornstarch with a pinch of salt and pepper; (2) egg wash — beat 2 eggs with 3 tbsp milk or water; (3) batter bowl from previous step and breadcrumb bowl if using. Place a wire rack over a baking sheet lined with paper towel for draining.

Heat oil

Pour 4 cups neutral oil into a heavy, deep skillet or dutch oven to a depth of about 1.5 inches (or use a deep fryer). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small dab of batter — it should sizzle and rise to the surface steadily.

Dredge the seafood

For each piece of salmon: lightly dust with dredge flour mixture, shake off excess, then dip into batter to coat fully. For each shrimp: dust in flour, dip in egg wash, coat in batter, and if using, press briefly into breadcrumbs so they stick. Keep coated pieces on a tray spaced apart so batter doesn't stick together.

Fry in batches

Working in batches (do not overcrowd), carefully lower salmon pieces into the hot oil. Fry salmon 3–5 minutes depending on piece size until the batter is golden and the internal temperature of salmon reaches 125–135°F for medium (carryover will finish). Remove with a slotted spoon and transfer to the wire rack to drain. Fry shrimp in separate batches — shrimp cook quickly, about 1.5–2.5 minutes until golden and opaque. If shrimp were breadcrumbed, they may brown slightly faster; adjust time accordingly. Maintain oil temperature near 350°F between batches; reduce heat if oil smokes or browns too quickly.

Finish & rest

After all batches are cooked, give salmon a 2–3 minute rest to allow juices to settle. Taste and season lightly with remaining lemon juice and a pinch of salt if needed. Sprinkle chopped parsley over the fried seafood.

Serve fried salmon and shrimp immediately with lemon wedges and tartar sauce or aioli on the side. Provide extra napkins. Leftovers can be kept in an airtight container in the refrigerator for up to 2 days and reheated in a 375°F oven on a wire rack for 8–10 minutes to re-crisp.