Deep Fried Salmon:
¾ cup non-alcoholic beer
1 cup flour
1 cup tempura flour
8 1-2 ounce chunks fresh salmon
Place oil in deep fryer, according to the manufacturers instructions, and bring the temperature to 350 degrees.
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.
1/3 cup apple cider vine
3 tablespoons sugar
2 cups green cabbage, finely shredded
3 tablespoons mayonnaise
1 ½ tablespoons sweet pickle relish
½ 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.