Alaskan Recipes

As soon as you land that catch, you'll need to start thinking about all of the ways you can cook it. Here are some of our favorite Alaska recipes:

Beer Batter Shrimp

Ingredients:
• 1 - 12oz. can light beer
• 1 1/2 Cups Flour
• 1/2 tsp Salt
• 1 Tbsp Paprika
• 1 Cup Flour

Directions:

Pour the beer into a large bowl. Sift the flour, salt and paprika into the beer, whisking until the batter is light and frothy. (The batter may be used immediately or stored in the refrigerator for up to 1 week, but be sure to whisk it occasionally). Heat at least 2 inches of oil in a frying kettle or electric fryer. Just before it reaches 375°F, quickly dredge the shrimp with flour, shaking off excess then dip in the beer batter, coating well, and drop them into the hot fat (do this in 2 batches). When they are brown on one side - less than 1 minute - turn and brown them on the other side. Drain on paper towels. Serve hot with lemon wedges.

Crispy Coconut Shrimp

Ingredients:
• 24 - medium Shrimp
• 3/4 Cups Flour
• 1/2 tsp garlic and herb seasoning
• 1 - Egg, well beaten
• 1/4 tsp Black Pepper
• 1/4 Cup shredded Coconut

Directions:

Preheat oven to 425°F. Spray large baking sheet with non-sticky spray. Sprinkle shrimp evenly with seasoning blend and pepper. Place flour, egg, and coconut in three small separate bowls. Dip shrimp first in egg, then flour, then back in egg, the generously in coconut. Arrange shrimp on baking sheet. bake 12 to 15 minutes or until golden and crisp. Serve with dipping sauce. Makes 4 servings.

Halibut Beer Batter (This is our favorite!)

Ingredients:
• 2 - Eggs, Separated
• 3/4 Cup Beer, room temperature
• 2 Tbsp Vegetable Oil
• 3/4 Cup Flour
• 1 1/2 Tbsp Salt

Directions:

To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer. Stir batter until thoroughly mixed. Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 - the longer the better, to a point. Just before using batter, stir it well again. In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter. Good for about 6 fish fillets, depending upon their size. Fry in oil at 360°F.

Sweet & Sour Halibut

Ingredients:
• 1 Cup packed brown sugar
• 1 Cup Cider Vinegar
• 1 Cup Apricot nectar
• 1/2 Cup Ketchup
• 1 tsp Worcesterchire Sauce
• 1 Cup cubed green pepper
• 3 Tbsp all-purpose-flour
• 4 Tbsp cold water
• 1 Tbsp soy sauce
• Dash of salt and pepper
• 1 1/2 lbs. halibut steaks, cut into 1 inch pieces
• 1 Tbsp. corn starch
• 2 medium tomatos, seeded and cubed
• 2 Cups pineapple chunks
• Hot cooked linguine or rice

Directions:

In large saucepan combine the first five ingredients, bring to a boil. Reduce heat and simmer, uncovered, for 30 mins. Add the green pepper; cook 5 minutes longer and then set aside.

In a bowl, combine the flour, 3 Tbsp water, soy sauce, salt and pepper. Add halibut, toss gently to coat. Transfer to a broiler pan. Broil 4 inches from heat for 5-6 minutes or until fish flakes easily with a fork. Set aside and keep warm.

Combine corn starch and remaining water until smooth. Stir into green pepper mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium; add tomatos and pineapple. Cook and stir for 4-5 minutes or until heated through. Serve with halibut over linguine or rice. 6 servings.

Sweet & Sour Halibut

Ingredients:
• 1 Cup packed brown sugar
• 1 Cup Cider Vinegar
• 1 Cup Apricot nectar
• 1/2 Cup Ketchup
• 1 tsp Worcesterchire Sauce
• 1 Cup cubed green pepper
• 3 Tbsp all-purpose-flour
• 4 Tbsp cold water
• 1 Tbsp soy sauce
• Dash of salt and pepper
• 1 1/2 lbs. halibut steaks, cut into 1 inch pieces
• 1 Tbsp. corn starch
• 2 medium tomatos, seeded and cubed
• 2 Cups pineapple chunks
• Hot cooked linguine or rice

Directions:

In large saucepan combine the first five ingredients, bring to a boil. Reduce heat and simmer, uncovered, for 30 mins. Add the green pepper; cook 5 minutes longer and then set aside.

In a bowl, combine the flour, 3 Tbsp water, soy sauce, salt and pepper. Add halibut, toss gently to coat. Transfer to a broiler pan. Broil 4 inches from heat for 5-6 minutes or until fish flakes easily with a fork. Set aside and keep warm.

Combine corn starch and remaining water until smooth. Stir into green pepper mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium; add tomatos and pineapple. Cook and stir for 4-5 minutes or until heated through. Serve with halibut over linguine or rice. 6 servings.