- 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
- 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.
- The batter is a bit overpowering for white fish, so I substituted salmon to stand up to the strong molé flavors.
- 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.
- 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.
- 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.
- 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.
- Serve alongside “chips” topped with fresh chopped cilantro and a pinch of cayenne.