Coconut Salmon

1 pound of salmon
2 cups shredded coconut
2 cups beer batter

Oil for frying - Oil should be at least 3 inches deep in fryer/pot Cut salmon into 2 inch squares, thickness about 1/2 inch. These do not have to be perfect. Trimmings may also be used. Using a strainer, shake the coconut so that the sugar is shaken off. Heat oil to 375 degrees. Dip the salmon strips in the beer batter, then quickly dip the salmon into coconut covering it thoroughly. Fry immediately until salmon strips turn dark brown but not burnt. Drain on paper towels or a brown paper bag.