Peter May author of The Lewis
Peter May
                author of the Lewis Trilogy
Peter May author of The
                Lewis Trilogy
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Battered Salmon with Dips

        This is my very favourite way of eating salmon. The fresher the better. Delicious Chinese spices flavour the fish which is contained in the lightest of Japanese Tempura batters. I'm salivating as I write.


  •                 2 large salmon fillets
  •                 Tempura batter (see batter recipes)
  •                 flour for dusting
  •                 oil for deep frying


  •                 1/4 teaspoon five spice powder
  •                 1 tablespoon dark soy sauce
  •                 1 tablespoon Chinese rice wine or dry sherry
  •                 1/2 teaspoon salt
  •                 1 teaspoon sugar
  •                 1 teaspoon grated ginger

                1) Carefully skin the salmon and cut away the brown flesh that runs down the centre (it is just fat), then cut into large bite-sized chunks or goujons. (Make sure you have got rid of all the bones.)

                2) Mix together all the marinade ingredients, pour over the salmon and leave to marinate for an hour, tossing occasionally.

                3) Heat the oil in a wok for deep frying, and while the oil is heating, remove the fish from the marinade and dust with flour.

                4) When the oil is hot, dip the salmon in the Tempura batter mix and fry in batches of half a dozen pieces at a time. Two to three minutes should be sufficient. The batter will be golden

                5) Serve the salmon pieces immediately in warmed bowls with soy and chilli dips.

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