Peel and julienne the potato, soak in water, then drain. Microwave with 1 tbsp water for 3 minutes at 600W. Drain and let cool.

Remove bones from salmon fillets, cut into thirds, and season with salt and pepper. Let sit for 5 minutes, then pat dry.

Mix the batter ingredients in a bowl and coat the salmon pieces evenly.

Combine julienned potato and flour in a tray. Press the potato mixture onto the salmon pieces to coat them thoroughly.

Heat vegetable oil to 170°C in a pot. Fry the coated salmon for about 5 minutes, flipping occasionally, until cooked through.