Beer Batter Salmon with Cole Slaw

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.

Cole Slaw
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.

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