06-24-2005, 03:49 AM
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.
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.