HOMEMADE TARTAR SAUCE
1/4 teaspoon Worcestershire sauce
1/4 cup sweet pickle relish
1 -2 teaspoon finely minced onion (to taste)
1/2 teaspoon dried parsley
Mix all ingredients: cover tightly and refrigerate for an hour or so for flavors to blend.
PERFECT BEER BATTER FOR FRIED FISH
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup beer
1 tablespoon vegetable oil
Mix flour, salt, and baking powder in a bowl using a fork. Beat beer, egg and oil together in a separate bowl. Stir into flour mixture until well blended. Batter should be pretty smooth and moderately thick. Dip fish, shrimp, or onion slices in coating and deep-fry in hot oil that has been heated to 350 degrees, until it becomes golden. Drain, and serve while hot and crispy. This recipe also works well with chicken tenders and vegetable pieces; whatever you like to coat with beer batter.
BEST EVER COLESLAW
2 tablespoons cider vinegar
2 teaspoons black pepper
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon celery seed
5 cups shredded coleslaw mix (cabbage, carrot, onion, bell pepper, etc.)
Whisk together ingredients for dressing in a non-reactive (non-metal) bowl until sugar dissolves.
Toss with slaw vegetables of choice. Refrigerate at least four hours. Toss well before serving.