Recipe for...Beer Batter Salmon with Cole Slaw


Recipe for... salmon recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Beer Batter Salmon with Cole Slaw This recipe is rated : 0 Recipe Ingredients 3/4 cup non-alcoholic beer 1 cup flour 1 cup tempura flour 8 (1-2 ounce) chunks fresh salmon Cooking Procedures 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.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: for veal, poultry, fish, etc., a white sauce is needed. The foundation of a sauce is flour and butter mixed, which is called a roux. The proportions are one spoonful of butter to one spoonful of flour. Melt the butter, mix it with the flour, and stir over the fire a few minutes only, if the sauce is to be white. Do not allow it to HOW sauces tac color. For brown sauce, set this mixture on are made. tne back of the stove until it turns to a rich brown. Stir it frequently, and do not allow
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