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Course: Entree | Beer Style: Stout

Molé and Stout Battered Salmon

In this recipe for molé and stout battered salmon, the batter contains many traditional mole ingredients, except the cocoa powder is replaced with your favorite stout.

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Yield: 4


  • 4 salmon filets
  • 2 cups flour
  • 12 ounces stout
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tbsp chili powder
  • 1/2 tbsp Ancho chili powder
  • 1/2 tsp cinnamon
  • 1/2 tsp cloves
  • Salt and pepper to taste
  • Canola oil


  1. The batter for this salmon contains many of the traditional ingredients one would find in a traditional molé sauce, except the cocoa powder is replaced with a stout.
  2. The batter is a bit overpowering for white fish, so I substituted salmon to stand up to the strong molé flavors.
  3. To make this molé and stout battered salmon, pour enough canola oil in the skillet to submerge half the fish and turn the burner on to medium.
  4. Pat the salmon dry with a paper towel. Mix the flour and the spices in a deep bowl and then whisk the beer into the flour mixture to create a batter.
  5. Test that the oil is hot by dropping in some batter and look for a sizzle. Once the oil is hot, dredge the salmon in the batter on both sides, shaking off any excess.
  6. Cook the salmon for 5 minutes per side. Transfer to a paper towel lined plate to absorb any extra oil. You may need to cook in batches to avoid overcrowding the pan.
  7. Serve alongside “chips” topped with fresh chopped cilantro and a pinch of cayenne.

Bryan M. Richards is a beer, food, and travel writer based in Charlotte. His work has appeared in Men’s Journal, Beer Advocate, and just about anything with the word Charlotte in it. All around rad dude that is a proud supporter of the NE IPA movement.

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