FRIED LEMON PEPPER SALMON STICKS WITH OLD BAY BLUE CHEESE

CUT THE SALMON FILLETS INTO LONG, THIN STRIPS RESEMBLING FISH STICKS.
IN A SHALLOW DISH, COMBINE THE FLOUR, LEMON PEPPER SEASONING, AND SALT.
DIP EACH SALMON STRIP INTO THE BEATEN EGGS, ENSURING IT IS FULLY COATED.

ROLL THE EGG-COATED SALMON STRIP IN THE SEASONED FLOUR MIXTURE, PRESSING GENTLY TO ADHERE. REPEAT WITH THE REMAINING SALMON STRIPS.

HEAT VEGETABLE OIL IN A DEEP PAN OR SKILLET OVER MEDIUM-HIGH HEAT. THE OIL SHOULD BE ABOUT 2 INCHES DEEP.

CAREFULLY ADD THE COATED SALMON STRIPS TO THE HOT OIL, WORKING IN BATCHES TO AVOID OVERCROWDING THE PAN. FRY FOR ABOUT 3-4 MINUTES OR UNTIL GOLDEN BROWN AND CRISPY.