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)
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.
In a large bowl combine the flour, baking powder, cornstarch, Old Bay, and salt. Set aside in the fridge
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.
Dust the fish lightly with the flour mixture and lay out onto a baking sheet.
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.
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
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.
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
Dice the garlic, fresh ginger, and garlic then place into a Dutch oven to sauté in the vegetable oil until tender.
Add the seafood stock, can of tomatoes, and curry seasoning to the Dutch oven and simmer
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)
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
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
This recipe can be done with any type of raw fish or scallops. Rockfish and halibut are the team favorites to be used for ceviche. It is light and refreshing and can be served with tortilla chips or on top of a tostada.
1 lb halibut burger or diced Rockfish
3+ cups Lime juice
1 Large Red Onion
3 Medium Tomatoes
2 Medium Habaneros
1 bunch of Cilantro
1 tablespoon Olive oil
¼ cup Orange juice
Salt to taste
In a medium bowl add the halibut burger, diced onion, and enough lime juice to cover all the fish. You want enough lime juice to allow the fish to float in the liquid. Fresh lime juice is the best.
Cover and let sit in the refrigerator for about 4 hours or until the fish flakes apart like “traditional cooked” fish.
Dice up the tomatoes, habanero and cilantro and place into a separate bowl with the olive oil.
Once the fish is “cooked” drain it from the lime juice and add the fish to the bowl with the tomatoes and other ingredients.
https://akhomepack.com/wp-content/uploads/2020/07/ceviche.png10801080Shop Manager/wp-content/uploads/2016/04/logo_big-300x110.pngShop Manager2020-07-02 19:44:152020-07-14 21:25:17Wild Alaskan White Fish Ceviche
They carry the spices and flavors along very well.
Here is what you need to get started:
juice of 1 med lime 2 TBS olive oil 1 TBS Old Bay seasoning 1 tsp chili powder 1/2 tsp cumin 1 lb halibut bits
Cilantro lime sauce
1 cup sour cream 1/2 cup mayonnaise 3/4 cup grated parmesan 1/2 cup chopped cilantro 1 tsp chili powder 1/4 tsp smoked paprika 1/2 tsp Tony Chachere’s creole seasoning 1/2 tsp ground cumin 1 clove garlic minced 1/4 tsp garlic powder 1 1/2 tsp fresh lime juice
1/2 head small red cabbage thinly sliced 1/4 head small green cabbage thinly sliced 1/2 cup chopped cilantro 2-3 stalks green onions chopped
To start off we begin with the halibut to give time to marinate. Really, you just dump everything in a bowl or ziploc bag.
Then mix it all up and store covered in the refrigerator.
Going on we’ll proceed with the cilantro lime sauce. Dump all the ingredients in a bowl.
Mix thoroughly and store covered in the refrigerator.
Next we move forward with the slaw. Now here I keep it dry. This is so I can really make this ahead of time and it doesn’t get wilted. You can add vinegar and oil to it or add the cilantro lime sauce. I like my cabbage crunchy on my tacos so adding a sauce to the slaw puts a time limit to it.
Normally, I try to slice up the cabbage as thin as possible but sometimes time constraints don’t allow for my rapid chopping knife.
So if you are prepping for later time to eat these tacos I would stop here and store everything in the refrigerator. You would definitely be able to come back to this in 2-3 days no problem.
In a skillet at medium high heat add some olive oil and add the halibut pieces allowing room. you may need to do this in 2 or three batches depending on the pan size. Giving the pieces some space allows for good browning and crust or sear. You know that the halibut is done when it is firm.
When all the halibut is cooked then I like to heat up the corn tortillas to make them pliable and a little char for taste. You don’t need to use oil, just make sure the pan is pretty hot. You would only really cook each side for about 30 seconds.
There you have it. Gather your slaw and sauce and have fun building your tacos.
HalibutCilantro lime sauce juice of 1 med lime 1 cup sour cream 2 TBS olive oil 1/2 cup mayonnaise 1 TBS Old Bay seasoning 3/4 cup grated parmesan 1 tsp chili powder 1/2 cup chopped cilantro 1/2 tsp cumin 1 tsp chili powder 1 lb halibut bits 1/4 tsp smoked paprika ———- 1/2 tsp Tony Chachere’s creole seasoning Slaw 1/2 tsp ground cumin 1/2 head small red cabbage thinly sliced 1 clove garlic minced 1/4 head small green cabbage thinly sliced 1/4 tsp garlic powder 1/2 cup chopped cilantro 1 -1/2 tsp fresh lime juice 2-3 stalks green onions chopped
8-10 corn tortillas
Combine all the ingredients for the Halibut. Mix well and store covered in the refrigerator for at least 20 minutes. Combine all the ingredients for the cilantro lime sauce. Set aside covered in the refrigerator until ready for use. Combine all the ingredients for the slaw and store in the refrigerator until ready for use. Over medium high heat in a saute pan and add a little olive oil. Add the halibut bits to the pan giving them some room. May need to do multiple batches. Turn when you see the edges turn opaque. The Halibut is done when pieces are firm and can flake with a fork. In a clean pan (no grease) over medium-high heat, cook each side of the corn tortilla for about 30 seconds or until turns pliable. Assemble your tacos and enjoy!