Beer Batter Deep Fried Halibut

This recipe is posted for the Recipes Around The World Recipe Round Up at Whatever Things… It’s one of our favorite ways to serve and eat the halibut we catch, when and if we catch it.

• 2 - 2 1/2 lb. halibut fillets
• 1 c. flour
• 1/2 tsp. paprika
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 3/4 c. beer
• Oil for deep frying
• Lemon wedges and tartar sauce.
  

1. Heat the oil in a deep fat fryer to 375 degrees.
   
2. Cut  fillets in to 2 inch squares.
3. Make a batter by mixing dry ingredients and slowly stirring in the beer. Beat until smooth.
   
4. Dip each piece of fish into batter. Drain.
   
5. Deep fry a few pieces at a time until golden brown.
   
6. Drain and and place on paper towel lined serving platter.
   
7. Serve with salt and lemon wedges or tartar sauce.

Makes 4-6 servings.

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Wild cranberries are another local ingredient that I often cook with. Here are two previously posted recipes using cranberries.

• Cranberry Muffins
• Cranberry Apple Pie
  

Cherry Veggie Dip

This recipe is from Jane, and is posted for this month’s Recipes Around The World Recipe Round Up at Whatever Things…

I live in the middle of Michigan’s cherry country so here’s a recipe for Cherry Veggie Dip. I made it recently for a MOPS meeting. It was yummy!

1 cup dried tart cherries, chopped (I cut them in half with scissors)
1/2 cup crumbled blue cheese
1/2 cup chopped walnuts
1 cup sour cream
1/4 cup mayonnaise

Combine cherries, blue cheese and walnuts in a medium bowl. Stir in sour cream and mayonnaise; mix well. Chill about 1 hour (or more) to blend flavors. Serve with veggies or with crackers.

Serves 24.

Down for the Count

If my experience with this illness is like everyone else’s in the family, I’ll probably be back to blogging in a couple of days.  See you then.