On 11/7/2018 11:33 PM, Leonard Blaisdell wrote:
> In article >, jmcquown
> > wrote:
>
>> Salmon isn't something I've ever thought about as a deep fried item.
>> Was it battered?
>
> In the late eighties, I went on my one and only true adventure. We flew
> into Quinhagak, AK. We fished for Coho salmon on the Kanektok River and
> caught a lot of salmon. A friend of mine guided on the river then, so
> expenses were manageable, and he and his relative had WeatherPorts set
> up for other clients. Camp was pretty primo, but it was a camp on the
> bend of the river. It came and went every year.
> The camp cook prepared deep fried battered salmon every day for lunch.
> It was delicious. After, lets say, five days, it was less delicious.
> After ten days, I'd had enough for ten years.
> I'd love some now. It's cooked just like cod for fish and chips.
> But I'd have to buy oil for my long neglected deep fryer. Then I'd have
> to throw the oil away. I'm not sure my wife would like it. What's a
> poor boy to do?
>
> leo
>
Thanks for sharing! That's always been my problem with deep frying.
Straining, storing, reusing oil for fish only works for a short time,
then you have to dispose of it. PITA. Interesting to hear about
battered deep fried salmon.

Jill