Combine your fillets, your egg, garlic, old bay, and lemon pepper into a container with a lid on it. Shake up the container to mix it up, then store in the fridge for 8-24 hours.
Start your oil heating up. Heat your oil in your fryer or pot to 350 degrees.
While your oil is heating, make your breading by combining the flour, bread crumbs, corn starch, and 1 tsp of salt and 1 tsp of pepper. mix it all together well.
Take your salmon from the seasoned egg wash and dredge in the breading. Place them on a plate for at least 2 minutes to allow the breading to moisten and stick to the fish better.
Fry your kokanee in the 350 degree oil until golden brown, which usually takes 3-5 minutes. You'll know its done when it starts to float in the oil
Drain the oil on a wire rack, and salt immediately after pulling them from the oil
Serve hot with a sauce of your choice, but we recommend a siracha mayo.
