This is a recipe of my own creation, but I have seen similar preparations in a few restaurants. When catching my own salmon, I usually reserve the tail section for making this recipe, as the tail section is easy to fillet into boneless pieces of the appropriate size. Trout fillets may also be prepared in this manner.
1 lb. salmon fillet, sliced into strips about 4 inches long and half inch thick
Beer batter consisting of the following:
4 tbsp. flour
4 tbsp. corn starch
1 tsp. seasoned salt
1 tsp. lemon pepper
1 tsp. sugar
Mix the dry ingredients in a mixing bowl with enough beer to make a batter a little thinner than pancake batter. Slice the fillets into strips 6 inches long by about 1 inch thick. Dip the sliced fillets into the batter and deep fry until the batter turns a golden brown. Drain on paper towels and serve with tartar sauce, lemon juice, malt vinegar or cocktail sauce.