Beer Batter Salmon With Cole Slaw Recipe
Ingredients:
- 3/4 cup non-alcoholic beer
- 1 cup flour
- 1 cup tempura flour
- 8 (1-2 ounce) chunks fresh salmon
Directions:
- Place oil in deep fryer, according to the manufacturers instructions, and bring the temperature to 350 degrees F.
- Combine the non-alcoholic beer with the flour to make a consistency similar to pancake batter.
- Dredge the salmon in tempura flour and then dip into the non-alcoholic beer-flour mixture. Drop into the hot oil and cook for 3-4 minutes, or until done.
- Serve with malt vinegar or cucumber dill sauce.
- Cole Slaw
- 1/3 cup apple cider vine
- 3 tablespoons granulated sugar
- 2 cups green cabbage, finely shredded
- 3 tablespoons mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1/2 teaspoon cracked black pepper
- Mix together the vinegar and sugar and let the mixture sit for 30 minutes. Then toss the vinegar-sugar mixture with the cabbage and refrigerate for 2 hours.
- Just prior to serving, add the remaining ingredients to the cabbage mixture and toss well.