1. Heat your oven to 350° F.

2. Fill a bowl with water large enough to hold the cut potatoes. Add 2 tablespoons of vinegar. This will prevent the cut potatoes from turning brown until you are ready to fry them.

3. Peel the potatoes and cut them in 1/2 inch by 1/2 inch pieces about 2 inches long. Place the cut potatoes in the bowl of water and vinegar.

4. In a Dutch Oven or a 4 quart saucepan, begin heating the canola oil to 350° F.

5. While the oil is heating up, mix the Dill Pickle Ranch Dipping Sauce (instructions below) and get your salmon ready.

6. Use a paper towel to pat dry the salmon fillets. Sprinkle the Nashville Hot seasoning on the tops of the salmon and press it into the fish. Be sure to coat the entire top of each fillet.

7. Cover a sheet pan with aluminum foil. Place the salmon fillets on the foil and set aside.

8. In a mixing bowl, sift the flour with the garlic powder and onion powder. Add the salt and stir in with the flour. Slowly pour in the water and whisk until the batter is runny. You want it thicker than water, but not as thick as pancake batter.

9. Remove about half of the potatoes from the water and pat them with paper towels to remove most of the water. Dip them in the batter.

10. Carefully add the pieces one at a time to prevent the fries from sticking. Cook for about 6-7 minutes.

11. Remove the fries with a slotted utensil and place them on a plate with a paper towel or on a cooling rack and season them with salt.

12. Repeat the same method with the next batch of potatoes.

    Note: depending on the pot you are using, you may need to cook the fries in more than 2 batches.

13. As soon as you start the second batch of fries, put the salmon in the oven and bake for 8 minutes.

14. Meanwhile, in a microwave safe bowl, melt the butter. As soon as you take the bowl out of the microwave, add the honey and Tabasco Sauce and stir. This will dissolve the honey.

15. When the salmon is finished cooking, remove it from the oven. Using a basting brush, dab the butter mix all over the fillets to completely coat them.

Dill Pickle Ranch Dipping Sauce

1. Add the mayonnaise, sour cream, buttermilk, garlic powder, salt, and pepper to a small mixing bowl and mix thoroughly. Add the dill pickle relish and mix well.