Start by cutting the salmon fillets into long, thin strips, similar in shape to traditional fish sticks. Try to cut them as evenly as possible so they cook at the same rate. Pat the salmon dry with a paper towel—removing excess moisture helps the coating stick better and allows the exterior to crisp beautifully when frying.
Step 2: Season the Flour
In a shallow dish, mix the all-purpose flour with the lemon pepper seasoning and salt. Stir well to ensure the seasonings are fully blended throughout the flour so each salmon strip gets evenly coated. The lemon pepper adds brightness, while the salt enhances the natural flavor of the salmon.
Step 3: Coat the Salmon Strips
Dip each salmon strip into the beaten eggs, turning it to fully coat all sides. Let any excess egg drip off to prevent clumping.
Transfer the salmon strip into the seasoned flour mixture. Use your fingers to gently press the flour onto the salmon, ensuring a complete coating. Repeat the coating process with the remaining salmon strips. Set the coated strips aside to rest briefly while heating the oil—this helps the coating adhere better during frying.
Step 4: Heat the Oil
Pour vegetable oil into a deep skillet or frying pan, making sure it reaches about 2 inches in depth. Heat the oil over medium-high heat until it reaches around 350–365°F (175–185°C). You can test the oil by sprinkling a bit of flour into it—if it sizzles immediately, the oil is ready.
Step 5: Fry the Salmon
Carefully add several coated salmon strips to the hot oil, being sure not to overcrowd the pan. Fry in batches for best results. Cook each batch for 3–4 minutes total, turning the strips halfway through to ensure even browning and crispiness.
Once the salmon sticks are golden brown and cooked through, transfer them to a paper towel-lined plate to absorb excess oil. Continue frying the remaining batches until all strips are done.
