Fish and Chips

"Make extra for lunch leftovers the next day and I even used the batter for onion rings. This one is a keeper!" ~ Mama Mary 

Fish Batter 

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Ingredients

1 ½ Pounds of halibut - trimmed and cut into pieces ¾ inch thick

1 Cup Bisquick Mix

½ Cup water

1 Egg 

½ tsp Salt

Salt and pepper to taste

Optional 

1 ½ - 2 tsp Lemon Pepper

1 ½ - 2 tsp Old Bay

Get creative and add what sounds good to you!

Directions

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In a small bowl whisk together all ingredients until just combined. The batter should be on the runny side. If the batter is too thick, add additional water, 1 TBS at a time. 

Cooking Directions

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**Hint: too keep fish from getting oily keep the oil temperature above 350 degrees**

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1 - Pour oil a depth of 3 inches into a Dutch oven or deep fryer, heat to 365 degrees

2 - Pat halibut dry with paper towel and season with salt and pepper. 

3 - Dip fish into the batter, allow excess to drip off, CAREFULLY lower into oil

4 - Fry until golden, time will depend on the size of your fish

5 - Transfer fish to an oven proof dish and place in oven

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Feeds 4 

Chips - "I couldn't resist!" ~ Mama Mary 

Ingredients 

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4 to 5 russet potatoes 

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1 - Peel and cut into thin sticks

2 - Spread on paper towels, do not rinse 

Cooking Directions 

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1 - Pour oil a depth of 3 inches into a Dutch oven or deep fryer, heat to 365 degrees. Preheat oven to 400 degrees. 

2 - Add the potatoes in batches and fry until they begin to turn golden, about 5 min. 

3 - Transfer to paper towel to drain. 

4 - Move potatoes to a sheet pan and bake until crips, about 5 min. Once crisp reduce the oven to 200 degrees. 

5 - Before serving sprinkle potatoes with salt. 

Tarter Sauce

Ingredients 

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2 Cup Mayo

2 TBS Dill Pickle Relish (I doubled this)

1/3 Cup Celery chopped fine

1/3 Cup Onion, minced 

2 TBS Lemon Juice

1 TBS Worchestershire Sauce 

Pinch ground Mustard (1/8 tsp)

Pinch Salt (1/8 tsp)

Pinch Ground Pepper (1/8 tsp)

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1 - Combine all ingredients and mix well

2 - Chill 1-2 hours

Gooey Butter Cake with Lemon Custard 

Cake Ingredients 

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1 (18.25 ounce) package yellow cake mix

½ cup butter, melted

2 eggs

1 teaspoon vanilla extract 

1 (8 ounce) package cream cheese

2 eggs

1 teaspoon vanilla extract 

4 cups confectioners' sugar

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"It's like Heaven in your mouth." ~ Dawson O. 

Cake Directions 

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1 - Preheat oven to 350 degrees F (175 degrees C)

2 - Mix cake mix, melted butter or margarine, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9x13 inch pan. 

3 - Mix cream cheese, 2 eggs, and 1 teaspoon vanillas with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer. 

4 - Bake for 40 to 45 minutes. Cool. 

 Lemon Custard Ingredients 

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1 cup white sugar

3 eggs

1 cup fresh lemon juice

3 lemons, zested

½ cup unsalted butter, melted

Lemon Custard Directions

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1 - In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest, and butter. Cook in the microwave for one minute inervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour onto plate. 

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**If you over cook the mixture a little, or forget to stir, you can pass the mixture through a fine sieve to remove the bits of cooked egg**

Halibut with Warm Bacon Dressing

Ingredients

2 halibut steaks (about 3/4 to 1 inch thick)
1/2 lemon
1/3 cup seasoned rice vinegar
4 strips of bacon
fresh parsley to taste (about 1/2 bunch for me)
salt and pepper to taste

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Directions

1 - sautée bacon on medium-low heat and remove once crispy

2 - salt and pepper haibut on both sides 

3 -  Add halibut to pan you cooked bacon in, and cook for about 4 minutes on each side, until about 70% done. Then remove from pan and keep warm 

4 - Add rice vinegar to still hot pan and turn pan to low 

5 - Add lemon juice and Bacon bits back into the pan 

6 - Add halibut and parsley to the pan to finish cooking by spooning bacon dressing over the fillet. 

"It's sooooo good." ~ Glenn H. 

https://youtu.be/Xz5eXOlN0l0 

Cheesy Halibut 

Original recipe yeilds 8 servings

Ingredients

⁃ 1/2 cup grated Parmesan cheese

⁃ 1/4 cup butter, softened

⁃ 3 tablespoons mayonnaise

⁃ 2 tablespoons lemon juice

⁃ 3 tablespoons chopped green onions

⁃ 1/4 teaspoon salt

⁃ 1 dash hot pepper sauce (or to taste)

⁃ 2 pounds skinless halibut fillets

Directions (I have done this 2 different ways,

read both and see which suits your style best,

both ways are delicious.)

Option 1

⁃ Preheat the oven brolier. Grease baking dish.

⁃ In a bowl, mix the parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.

⁃ Arrange the halibut fillets in the prepared baking dish.

⁃ Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbling and lightly browned

Option 2 -- This is my prefered method

⁃ Preheat oven to 375 degrees

⁃ In a bowl, mix the parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.

⁃ Arrange the halibut fillets in the prepared baking dish.

⁃ Spread with the Parmesan cheese mixture and cook halibut fillets 10 - 15 minutes in the prepared oven, or until easily flaked with a fork.

P.S. I also added some cajun seasoning to some of the halibut on top and it was also so good! This recipe can defiently be experimented with seasonings.

I SURVIVED 

58.222° N , 136.321° W

ELFIN COVE
ALASKA

SOUTH

PASS

I SURVIVED
SOUTH PASS 

ELFIN COVE
ALASKA

58.222° N , 136.321° W

I SURVIVED
SOUTH PASS 

ELFIN COVE
ALASKA

58.222° N , 136.321° W

I BAIT MY OWN HOOK

WATERS EDGE LODGE

ALASKA

I SURVIVED
SOUTH PASS 

ELFIN COVE
ALASKA

58.222° N , 136.321° W

I SURVIVED 

58.222° N , 136.321° W

ELFIN COVE
ALASKA

SOUTH

PASS

I BAIT MY OWN HOOK

WATERS EDGE ALASKA

58.194° N , 136.345° W

I BAIT MY OWN HOOK

WATERS EDGE ALASKA

58.194° N , 136.345° W

I BAIT MY OWN HOOK

WATERS EDGE ALASKA

58.194° N , 136.345° W