Deep-Fried Salmon Sliders Made With Beer Batter

Get ready for game day with these delicious deep-fried salmon sliders made with a beer batter as the main event. Learn all about the Masterbuilt Propane Deep Fryer and why I trust it to cook Deep Fried Beer Batter Salmon for game day and beyond! This post is sponsored by Masterbuilt. However, all opinions are my own.

Deep-Fried Salmon Sliders Made With Beer Batter

There are quite a few outdoor deep fryers on the market. However, when it comes to certain features you need a deep fryer to have, the Masterbuilt Propane Fryer With Thermostat Control is an excellent choice. This propane deep fryer is more than eye candy for your backyard. When I took it out of the box and read the instructions, putting it together was incredibly easy.

There were only a few pieces you need to attach to the unit, and it’s ready to use. Within ten minutes,  I attached the handles on opposite sides of the fryer, screwed on the oil spout, carefully attached the temperature dial, screwed the handle onto the top lid that covers the deep fryer, put a AA battery into the igniter button, and then attached the handles to the two mini-baskets. Super easy.

The overall design of this product is seamless and very user friendly. 

Masterbuilt Propane Fryer With Thermostat Control

After looking it over carefully, here’s what I noticed about the Masterbuilt Propane Fryer With Thermostat Control. It’s well put together- sturdy without being overly heavy and cumbersome. The unit weighs just under 50-pounds (47.752 to be exact) and produces an impressive 45000 BTUs. There are no gaps in the seams, and all of its components fit together to make the overall look both modern, well-built, and functional.

It has a deep-well where the oil is stored.  (Crab boil, anyone?). It comes with two mini-baskets and a larger wire basket that can easily hold a twenty-pound turkey. I can’t wait to deep-fry a turkey for Thanksgiving. 

What do I need to purchase for my Masterbuilt Propane Fryer With Thermostat Control?

The only thing you will need to purchase is a twenty-pound propane tank. When attaching the propane hose and regulator to the propane tank, make sure to do the soapy water bubble test to ensure the equipment’s integrity is functioning correctly. The Push-button ignition makes lighting easy, but you can also light the propane fryer using a long match if the battery dies.

Overall, I love the 16 Quart Propane Fryer with Thermostat Control, and it’s ideal for outdoor deep-fryer cooking year-round. For more information, head over to Masterbult.com for this product and additional quality grills, smoker, and fryers.  

 

Game Day Ready With Deep-Fried Salmon Sliders

Are you ready to make your game-day memorable? Our Deep-Fried Beer Batter Salmon Sliders are a whole snack, and they’ll definitely satisfy! Plus, we’re using the Masterbuilt Masterbuilt Propane Fryer With Thermostat Control, which means they’re ready to go in no time. 

Here’s What You Will Need To Make Our Deep-Fried Salmon Sliders

Salmon. For this recipe, I used about two pounds of salmon with the skin removed.  I cut the salmon into 3-4 ounce pieces. If you’re not a salmon fan, this recipe is also great with cod, halibut, hake, or pollack.

Flour. When it comes to flour, you have options; this recipe works well with all-purpose or gluten-free flour. 

Seasoning. Adding seasoning to the flour is how you get a nice flavorful beer batter. I used a combination of onion salt, garlic powder, 30% lover sodium Old Bay seasoning, sea salt, and freshly cracked black peppercorns to taste for this recipe.

Beer. As far as beer goes, use whatever you have on hand. However, I wouldn’t spare the extra expense of a fancy craft beer when an inexpensive pilsner-style beer works just fine. 

Frying Oil. When deep-frying foods, I recommend using a high smoke point oil like peanut (450 degrees Fahrenheit) oil or canola (400 degrees Fahrenheit), coming in at 450 and 400 degrees Fahrenheit. Other oil to consider, vegetable, corn, and sunflower oil. 

Recipe for Deep-Fried Beer Batter Salmon Sliders

8-10 Servings

Ingredients:

• 2 pound salmon filet cut into 4-ounce pieces
• 1 cup + 2 tablespoons all-purpose flour
• 1 tablespoon onion salt
• 1 tablespoon garlic 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

Directions:

1. Cut salmon filet into 4-ounces pieces. Arrange the filets of salmon onto a baking sheet. Season the salmon with sea salt or Kosher salt, and freshly cracked black peppercorns on both sides of the salmon pieces. Set the salmon in the fridge until you are ready to cook them in the deep-fryer.
2. To make the beer batter grab a medium-size mixing bowl and add the all-purpose flour, onion salt, garlic, onion powder, Old Bay seasoning, sea salt, and freshly cracked black peppercorns and mix thoroughly.
3. In a small bowl, crack a single egg and mix with a fork, then continue mixing and add the beer. Add the egg and beer mixture to the flour mixture. Set aside.
4. Fill the Masterbuilt Propane Fryer to the fill-line, follow the lighting instructions, and preheat the oil to 350 °F.
5. I recommend setting up a cart close to the Masterbuilt Propane Deep-Fryer. This work station should have the salmon, the beer batter, a sheet pan lined with parchment paper or paper towels, a large slotted spoon, or a large wire sieve for skimming out any loosely fried batter, tongs, and the thermometer.
6. When the oil is hot, dredge the salmon through the batter and shake off any excess batter. Gently submerge the salmon into a submerged basket in the hot oil, shake the basket carefully to prevent the salmon from settling at the bottom of the basket. Also, do not overcrowd the basket. I placed 4-5 pieces into each basket.
7. Working in batches, fry the salmon for 4-5 minutes until they are golden brown. An instant-read thermometer when inserted until the salmon should read 145°F.
8. After the salmon is finished cooking, remove the hot oil basket and shake the basket to allow excess oil to drip off.
9. Using a pair of tongs or a large slotted spoon, transfer the golden brown beer-battered salmon to the sheet pan lined with parchment paper.
10. Finish the salmon with a pinch of sea salt.
11. If frying additional salmon, skim off any floating batter and discard.
12. Serve. 

 

Building the sliders

Ingredients:

• Toasted Brioche Buns
• Avocado Mayo Spread
• Cheese
• Onions
• Jalapeños

Avocado Mayo Spread: To make the avocado mayo spread, add two ripe and peeled avocado into a bowl, add 1 1/2 cups of mayo, 1/3 cup diced red onion, two tablespoons of EVOO, add sea salt, and freshly cracked black peppercorns to taste.

Spread the avocado spread onto both sides of the toasted bun, place a salmon onto the bottom bun, add whatever toppings you prefer. Crown with the top of the bun and serve.

Now that you got the recipe for our Deep Fried Salmon Sliders Made with Beer Batter, all you need now is the Masterbuilt Propane Fryer With Thermostat Control, and your game days will never be the same! Learn more about Masterbuilt and where to purchase a propane fryer. 

Get more game day recipes below:

17+ Game Day Appetizers

20+ Incredible Chicken Wing Recipes For Game Day

Mocktail + Cold Appetizer Idea for Game Day

Salmon Tacos + Watermelon Slaw

Recipe for Steak Fries Using Beer Batter

Deep-Fried Salmon Sliders Made With Beer Batter

Print

Ingredients

• 2 pound salmon filet cut into 4-ounce pieces
• 1 cup + 2 tablespoons all-purpose flour
• 1 tablespoon onion salt
• 1 tablespoon garlic 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

Instructions

1. Cut salmon filet into 4-ounces pieces. Arrange the filets of salmon onto a baking sheet. Season the salmon with sea salt or Kosher salt, and freshly cracked black peppercorns on both sides of the salmon pieces. Set the salmon in the fridge until you are ready to cook them in the deep-fryer.
2. To make the beer batter grab a medium-size mixing bowl and add the all-purpose flour, onion salt, garlic, onion powder, Old Bay seasoning, sea salt, and freshly cracked black peppercorns and mix thoroughly.
3. In a small bowl, crack a single egg and mix with a fork, then continue mixing and add the beer. Add the egg and beer mixture to the flour mixture. Set aside.
4. Fill the Masterbuilt Propane Fryer to the fill-line, follow the lighting instructions, and preheat the oil to 350 °F.
5. I recommend setting up a cart close to the Masterbuilt Propane Deep-Fryer. This work station should have the salmon, the beer batter, a sheet pan lined with parchment paper or paper towels, a large slotted spoon, or a large wire sieve for skimming out any loosely fried batter, tongs, and the thermometer.
6. When the oil is hot, dredge the salmon through the batter and shake off any excess batter. Gently submerge the salmon into a submerged basket in the hot oil, shake the basket carefully to prevent the salmon from settling at the bottom of the basket. Also, do not overcrowd the basket. I placed 4-5 pieces into each basket.
7. Working in batches, fry the salmon for 4-5 minutes until they are golden brown. An instant-read thermometer when inserted until the salmon should read 145°F.
8. After the salmon is finished cooking, remove the hot oil basket and shake the basket to allow excess oil to drip off.
9. Using a pair of tongs or a large slotted spoon, transfer the golden brown beer-battered salmon to the sheet pan lined with parchment paper.
10. Finish the salmon with a pinch of sea salt.
11. If frying additional salmon, skim off any floating batter and discard.
12. Serve.