Basic Beer Battered fish

Ingredients
-1 beer (any beer will work)
-all purpose flour
-salt and pepper to taste
-teaspoon of sugar
-1 egg
-teaspoon of baking powder
-fish fillets
-oil (I prefer to use peanut oil, but vegetable oils will work)

Directions
Preheat deep fryer or pan with oil of depth deeper than fish fillets to 325 degrees. Take your beer and pour into a large bowl. Crack your egg into the bowl and beat them together with a whisk until they are mixed together. Add the sugar, baking powder, and desired amount of salt and pepper. You can use a little season salt also if you would like. Whisk those together. Add a cup of flour and whisk until smooth. Here is where you will need to check the consistency of the batter. If it is runny you will need to keep adding flour until it is almost the thickness of pancake mix. If you feel the batter is too thick you can add more beer or a little bit of water to thin the batter mix. Generally, the thicker the batter the thicker the crust will be on the fish. Dip fish fillet in wet batter mix and drop into 325 degree oil. Repeat until pan or deep fryer is full. If cooking in pan, flip fish after a couple minutes of cooking. Take golden fish fillets and drain off excess oil by letting them cool on paper towel.

Note: Prepare bacon, lettuce and tomato like you would for your blt’s. Add this beer battered fish and you will have a fish blt that is filling and delicious.

MWalsh 2009

Oriental Glaze/dipping Sauce

Ingredients• ½ cup soy sauce
• 1 ¾ cups water
• 1 teaspoon fresh grated ginger or you can substitute ¼ teaspoon dry
• 1 teaspoon chopped garlic
• 1 teaspoon red pepper flakes
• ¼ cup diced green onions
• ¼ cup brown sugar
• ¼ rice wine vinegar
• ¼ cup sesame oil
• Olive oil
• Cornstarch
Directions
1. Bring medium sized stockpot up to a medium high heat. Add about a ¼ cup of olive oil.
2. Add onions, ginger, and garlic. Lightly sauté.
3. Add soy sauce, water, brown sugar, vinegar, and red pepper flakes.
4. Bring to a boil. Reduce heat and add sesame oil
5. At this time you can taste it. If you like it sweeter and more brown sugar. If you prefer it with more tang add more vinegar. If you like it spicier add more red pepper flakes.
6. Thicken with cornstarch slurry. This consists of cold water mixed with cornstarch. Slowly add to the sauce while stirring often. Add enough until sauce coats the back of a spoon.

Note: This sauce works well for many dishes. I have used it for stir-fry’s, chicken wings, chicken breasts, duck, upland game, salmon coating, etc.

MWalsh 2007

Halibut Clam Dip

Ingredients
• One pound cooked flaked Halibut
• One can clams drained (reserve 2 tablespoons juice)
• 1 large yellow onion diced, or one bunch green onions chopped
• 1 cup mayonnaise
• ½ cup mozzarella cheese
• 6 dashes tobacco sauce
• 4 dashes worshirchire sauce
• Salt to taste
• Black pepper to taste
• 2 tablespoons lemon juice
• 1 cup panko bread crumbs
Directions
1. Mix all ingredients in a mixer except for panko bread crumbs
2. Place mixture in oven proof casserole dish
3. Top with panko bread crumbs
4. Bake in 375 degree oven for 45 minutes
5. Enjoy
Note: You can skip the halibut and just use more clams for a "clam dip" on its own

MWalsh 2010

Hot Salmon Dip

Ingredients
• 1 pound cooked flaked salmon. (I just lightly salt salmon fillet and cook on sheet pan for 10 min in 350 degree oven)
• ½ cup softened cream cheese
• ½ cup mayonnaise
• 6 dashes liquid smoke (approx ½ tablespoon)
• 4 dashes hot sauce
• 2 tablespoons lemon juice
• 1 large onion diced
• Salt and pepper to taste

Directions
1. Mix all ingredients in mixer
2. Place mixture in baking dish
3. Bake at 350 degrees for 30-45 minutes. Cooking time may vary depending on quantity, pan size, or by the type of pan.
4. Enjoy with your favorite crackers, chips, or bread.





MWalsh 2010

Halibut Ramaki

Halibut Ramaki (would also be very good with walleye)
Ingredients
• One pound Halibut fillets cut into 1 ½ inch by ½ inch strips
• BBQ sauce(homemade or store bought)
• Orange Juice
• Bacon
• Toothpicks
Directions
1. Lay bacon strips on parchment paper on sheet pan. Partially cook bacon in 350 degree oven. Bacon should not be crispy! You just want to partially cook the bacon. This keeps from overcooking the fish in the final cooking process.
2. Let bacon cool and cut in half.
3. Wrap each piece of fish with a piece of bacon and prick with a toothpick to hold the bacon onto the fish.
4. Take your BBQ sauce and place in a bowl. Add enough orange juice to the sauce to thin it out.
5. Dip each piece of fish wrapped in bacon into the orange BBQ sauce. Line dipped pieces on sheet pans with parchment paper or on nonstick pans without parchment paper.
6. Bake in a 375 degree oven until bacon is crispy and BBQ sauce starts to brown.
7. Enjoy! MWalsh 2010