Beer Batter Salmon with Cole Slaw

3/4 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 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.