COCONUT SALMON

Steps:

• 1. Directions for Salmon: Cut salmon into squares 2 inches long by 2 inches wide and 1/2 inch thick they do not have to be cut perfect. Dip salmon strips in beer batter (shake to remove some of the batter so that it does not mess up the coconut, then quickly but thoroughly roll in some coconut (do not place all the coconut in the bowl as the moisture from the batter may cause all the coconut to get all clumpy - so use a little at a time). Put the salmon strips on a tray and keep them separate from each other so they do not touch. If you find that you need to stack them then add a piece of wax paper or saran wrap over the top of the first layer. I have also made these up the day before and froze them you can then package them and have them ready for another day or for the day of the cookout! They should be thawed before cooking so that the oil temperature does not drop too fast and make soggy fish strips. Heat oil in deep fat fryer to 375 degrees. To tell when the oil is hot enough drop a thin slice of scallion dropped in the oil immediately begins to spin. Fry until salmon strips turn dark brown (caramelized) but not burned. Drain on paper towels to absorb excess oil. Serve immediately! Serve with sweet and sour sauce and they are best when eaten immediately. I also like to use Mae Ploy Sweet Chili Sauce sold in the oriental foods section of the grocery stores.
• 2. Directions for Beer Batter: Open beer and leave it at room temperature for at least 1 day. Chill until cold. Add water, oil, and eggs; mix just enough to break egg yolks. In separate bowl, mix flour, salt, pepper, and garlic powder. (If you omit this step and add the garlic powder directly to the liquid, it will lump up and not dissolve). Whisk in dry ingredients, leaving some small lumps. Refrigerate until ready to use. Can be made ahead 24 hours. Remix. If going to use right away, you may thicken with additional flour.