Easy Sockeye Salmon Tempura

1. Fill a medium saucepan or deep-sided skillet with at least 2 inches of frying oil. Bring the oil up to 350F, usually over medium heat.

2. While the oil is heating up, pat the Sockeye Salmon Strips dry with a clean kitchen towel or paper towel, then dredge with flour.

3. When you are just ready to fry the salmon, measure out flour, cornstarch, and salt in a medium mixing bowl. In a separate bowl, combine seltzer, egg yolk, and ice cubes. Using a set of chopsticks, combine seltzer-egg yolk mixture with flour, barely bringing together the flour with the batter. Do not overmix: The batter is perfect when it is lumpy, with pockets of flour. The consistency should resemble heavy cream.

4. Gently dip a piece of salmon into the batter to coat, then add to the hot oil. Repeat with a few more pieces without overcrowding, adjusting temperature as needed to keep the oil around 350F. Fry for 2 minutes, or until tempura batter looks pale and crispy, then remove salmon to a wire baking rack to cool. If you have a kitchen spider or small fine-mesh sieve, use it to fish out floating bits of tempura batter to prevent burning.

5. Continue battering and frying salmon a few pieces at a time while monitoring oil temperature. If frying vegetables, dredge them lightly in flour then batter and fry as above.

6. Enjoy immediately, with soy sauce and lemon on the side.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.