Grilled Dr. Pepper Marinated Mule Deer
(Serves 4)

4 each skinless 6-8 oz. salmon fillets
¾ cup water, ½ cup beer, 3T kosher salt, 1T sugar, 1 sliced jalapeno pepper
1 cup flour
sea salt and fresh cracked pepper to taste
1 egg
1 cup beer
1tsp Hungarian paprika
2 tsp extra virgin olive oil
½ tsp finely minced lemon zest
3 drops Tabasco
peanut oil for frying

Directions

Bring water, beer, kosher salt, sugar and jalapeno to a simmer until salt is dissolved. Cool to room temperature and marinate salmon for 1 hour. Beat egg with beer, olive oil, lemon zest and Tabasco. Mix flour with paprika, salt, pepper and pour egg mixture into flour mixture, whisk until smooth. Cover and let rest for 1 hour.

Remove salmon from marinade, cut in half and pat dry. Heat 1 inch oil in a medium soup pot until 375 degrees. Dip salmon fillets into beer batter and gently drop into hot oil. Cook until golden brown and salmon floats in oil. Remove salmon, drain on paper towel and serve with aioli. Serve with pepper aioli, tartar sauce or Cajun remoulade.