Get out and measure your ingredients.
Prepare your salmon by removing the skin and gently cutting into 1 or 1.5” chunks.
Pat the salmon dry with a paper towel and lightly salt the salmon chunks.
Fill a pot about half full with your frying oil, and heat on medium-high heat to 350 degrees
Line a tray or plate with a few paper towels and set aside.
In a bowl, mix together the flour, cornstarch, salt, paprika, and baking soda.
Wait until your oil has reached 350 degrees, and is ready to go, before you add the egg yolk and club soda to the flour mixture.
Mix until combined.
Working quickly, dip pieces of the salmon into the batter until fully coated, then shake any excess batter off.
Carefully drop pieces of the battered salmon into the hot oil, you can fry 3-4 pieces at a time, depending on the size of pot you are using, you don’t want to overcrowd the salmon.
Fry for approximately 6-8 minutes, flipping the salmon over halfway through. The salmon should have an internal temp of 135-145 degrees.
Remove the salmon from the oil and let rest on the paper towels to drain excess oil.
Serve immediately with your favorite dipping sauce, garnish with flake salt or fresh herbs. Enjoy every bite.