So my roommate headed up to Alaska recently to spend some time with a uncle he had up there and a cousin that was meeting him up there. I knew it was going to be a outdoorsy type of trip, but I didn’t know his return was going to come with a fantastic surprise. He text-ed me a few days before he was getting back and all it said

was he was coming back with 90 lbs of fish, some halibut and some salmon.

Now if you are like me and watch the meat prices like investors watch the DOW, then you know how expensive halibut is and based on my current pay-scale I don’t get to play with it to often at the home. Halibut is my favorite fish and there is a whole lot in my freezer. But anyway, long and behold when he gets home I find out it is 45 lbs of red and silver salmon and 45 lbs of halibut. Well Tom’s dad is a old Vermont man and asked to have a fish fry that Saturday after, and of course I took the reigns when it came to the cooking.

When I was figuring out the menu though I knew that I didn’t just want to fry some fish and throw it on a plate. I decided to stick southern and build a dinner around it. In doing so I came up wish a fish fry two ways. There was braised collard and kale, habenaro red bliss mash potatoes, jalapeno and honey cornbread, a roasted garlic and honey whipped butter, homemade tartar sauce, and the star of the dish Halibut. Now what I did to the halibut was where the real magic happened because I did some of it in a traditional corn meal dusting and then I did some in a amber beer batter. Then to top it off I did a peanut and canola oil mix.

Everything came out perfect, everything was seasoned to perfection and even the presentation plate came out really nice. Oh I almost forgot, we finished the evening with a Whiskey Apple Berry cobbler that I must say for my first time making cobbler from scratch with all fresh fruit, I was extremely happy with the results. I am just sorry I don’t have any leftovers to try 🙂