While fried chicken is the Southern classic, a similar process works just as well with fish in this delicious Southern fried salmon recipe. You can use any firm-fleshed fish; I love salmon as its oiliness echoes the richness of the chicken skin in the traditional recipe. The Southern spice blend is inspired by chef Morgan McGlone of Bar Copains, who also taught me that it’s good to brine the fish, just as you do chicken, to add moisture and flavour. Fish doesn’t need as long in the brine as chicken, just 10–15 minutes is fine as it’s in smaller pieces and doesn’t contain any bone. The Alabama White Sauce that works so well alongside Southern fried chicken is a perfect accompaniment to Southern fried salmon too (see video below).
Southern Spice Blend
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