Fish, Fries, and Friends! What else do you need to celebrate a Friday or any day of the week?


  • 2 cups of flour
  • 2 teaspoons of baking powder
  • 1 teaspoon salt
  •  1 tablespoons cornstarch
  • 2 tablespoons of Old Bay
  • 2 lbs of Wild Alaskan Pacific Cod (can also use Rockfish or Halibut)
  • 1-2 Light beer (Rainer, PBR, Budweiser)
  • vegetable oil
  • kosher salt
  • lemon wedges
  • tartar sauce
  • malt vinegar
  1. Preheat vegetable oil in a Dutch oven or high sided pot. Fill the pot about halfway or have at least enough oil in the pot that the pieces of fish will be fully submerged. Preheat the oil to 375 degrees.
  2. In a large bowl combine the flour, baking powder, cornstarch, Old Bay, and salt. Set aside in the fridge
  3. Cut the fish into about two-inch pieces and pat dry. It is very important that you pat the fish dry to ensure that the batter will stick to the fish and it will crisp up once it is fried.
  4. Dust the fish lightly with the flour mixture and lay out onto a baking sheet.
  5. Add 1 beer to the flour mixture and whisk. The batter should be the consistency of thick pancake batter so add more beer if needed.
  6. Dip a piece of fish into the batter, let the excess batter drip off, and put into the pot with the fry oil. Do not crowd the pot with fish, fry only 3-4 pieces at a time. If your pot is very small you might have to fry one piece at a time
  7. Once the bubbles around the fish start to subside and the crust is golden brown pull from the oil and place on a baking sheet lined with paper towels.
  8. Sprinkle with salt and serve on a plate with a lemon wedge, tarter sauce, and malt vinegar. French fries, mushy peas, and a cold pint of beer are all great accompaniments to this dish.

A warm dish to serve any size group. Experiment with different seasonings and ingredients to create a different experience each time you make this meal.


  • 2 cloves of garlic
  • 2 tablespoons fresh ginger
  • 1 small onion
  • ¼ cup vegetable oil
  • 1 cup of seafood stock or water
  • 1 Tablespoon of curry powder*
  • 2 small red chilies
  • 1 large carrots
  • 1 bell peppers
  • 1 can of diced tomatoes
  • 1-pound Wild Alaskan Pacific Cod or other Wild Alaskan Seafood
  • 1 lime juiced
  • 1 can of coconut milk
  • Salt
  • Pepper
  • Fresh basil
  1. Dice the garlic, fresh ginger, and garlic then place into a Dutch oven to sauté in the vegetable oil until tender.
  2. Add the seafood stock, can of tomatoes, and curry seasoning to the Dutch oven and simmer
  3. Add the chopped carrots and bell peppers and stir. Place large chunks of the Wild Alaskan Pacific Cod into the Dutch oven and 2 whole chili peppers. (the peppers can be left out or more added depending on your spice level)
  4. Once the fish is almost cooked add the can of coconut milk and lime juice. Season with salt and pepper to taste. Add more curry seasoning if needed
  5. Serve over rice with fresh basil leaves and a squeeze of fresh lime.

*You can make your own curry seasoning based off the recipe below. Experiment with different flavors and quantities to get a seasoning mix you enjoy

    • 2 Tbsp ground coriander
    • 2 Tbsp ground cumin
    • 1 1/2 Tbsp ground turmeric
    • 2 tsp ground ginger
    • 1 tsp dry mustard
    • 1/2 tsp ground black pepper
    • 1 tsp ground cinnamon
    • 1/2 tsp ground cardamom
    • 1/2 tsp cayenne pepper or ground chilies

A refreshing summer meal that tingles your taste-buds while nicely portraying Wild Alaskan Crab

 2 lbs whole Roma tomatoes
 1/1/2 lbs watermelon
 3 small jalapeños
 2 red bell peppers
 1 garlic clove
 ½ lime
 1 lb picked Wild Alaskan Crab
 1 avocado
 1/3 cucumber
 1 medium shallot
 1/2 cup apple cider vinegar
 1 tablespoon sugar
 1 teaspoon Old Bay
 Salt
 Olive oil

1. On a stove-top burner, char 2 jalapeños and the red bell peppers until the skin turns dark. You can also set your oven to broil and set them on a baking sheet on the top rack. Make sure to rotate the peppers to get an even char.

2. Peel the peppers and add the peppers, watermelon, garlic, juice of ½ lime and a pinch of salt to the blender. Blend on high until puréed and then strain with a fine mesh strainer into a large bowl or container.

3. Bring a large pot of salted water to a boil. In a large bowl add ice about halfway full. Once the water has boiled, blanch each tomato for about 10-15 seconds and then put into the ice bath immediately.

4. Peel each tomato, add to a blender and purée. Once smooth, strain with a fine mesh strainer into the container containing the watermelon-pepper liquid.

5. In a small bowl, dissolve the sugar and Old Bay in the apple cider vinegar.

6. Dice 1/3 cucumber, shallot, and 1 jalapeño very small. Add to the small bowl with the sugar vinegar mixture

7. Cube the avocado to a similar size of the picked crab and toss with a little olive oil and Old Bay.

8.To plate, place the crab mixture into the center of a bowl. Pour the watermelon-tomato liquid to the bowl around the crab. Spoon a few spoonfuls of the cucumber mignonette into the liquid. Season to taste with lime and Old Bay.