SANDRA'S ALASKAN AMBER BEER BATTER CLAM FRITTERS

A crazy-good clam fritter recipe I created for lunch today!
It's like a party in your mouth, really...

Yields: 16 to 18 fritters

Prep: 10 Mins.

Cook: 4 to 5 Mins.

INGREDIENTS:

1 cup raw, minced clams (fresh, or thawed if frozen) that were soaked and cleaned (do not drain)

1 cup all-purpose flour

Locally brewed
Alaskan Amber...

1-1/2 teaspoons baking soda

1/2 teaspoon old bay seasoning'

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon sea salt

1/4 teaspoon freshly ground pepper

3 tablespoons minced fresh parsley

2 tablespoons fresh-squeezed lemon juice (from 1 fresh lemon)

1/3 cup Alaskan Amber Beer

1 large egg, beaten

Vegetable oil for deep frying

Servings options:

--Fresh lemon wedges

--Sandra's Homemade Tarter Sauce (I made the dill version)

--Steamed fresh broccoli

--Steamed rice

METHOD

Preheat oven to 225 degrees (warm). Place in oven a foil-line baking sheet topped with a wire baking rack.  Also, set a paper towel-lined aside on counter top.

In a medium bowl, use a fork to combine flour, baking soda, old bay seasoning, garlic and onion powders, sea salt, pepper, and parsley. In a measuring cup, add the beer, beat in egg, and add the lemon juice. Mix to combine. Stir in minced clams with their juices into the dry mixture, followed by the wet ingredients. Mix just until ingredients are incorporated (do not over mix), then set aside to let batter rest.

Meanwhile, heat 2" of vegetable oil to 375 degrees in a heavy-bottom pot over medium-high heat (use a candy thermometer). [Frying will commence in 3 batches, hence keeping fritters once they're fried in a warm oven.] When oil reaches desired temperature, use a mini (2-TB size) scoop to carefully drop batter mounds into hot oil. Deep fry until fritters are golden brown, turning once, about 2 to 3 minutes per side. Drain on paper towel-line plate, sprinkle while hot with sea salt, then place hot fritters into oven on prepared rack to keep warm. Repeat.

Once all fritters are finished cooking, serve with fresh lemon wedges, Sandra's Homemade Tarter Sauce (I made the dill version), steamed broccoli, and basmati rice. ~ Enjoy!

MAX’S PANKO PAN-SEARED ALASKA HALIBUT CHEEKS

Alaska halibut cheeks are definitely truly tender,
mouth-watering, and flavorful morsels...

Servings: (2)

Prep: 5 mins

Sear: 6 Mins.

INGREDIENTS

Breading:

¾ cup panko (Japanese breadcrumbs)

Pinch of red pepper flakes

¼ teaspoon granulated onion

¼ teaspoon granulated garlic

¼ cup freshly grated Parmesan cheese

Halibut Cheeks:

½ lb halibut cheeks, rinsed and dried on paper towels

Kosher salt and freshly ground pepper, to taste

1 fresh lemon, juiced (first reserving 2 lemon wedges for serving)

Searing:

2 tablespoons unsalted butter and 2 tablespoons olive oil

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Optional sides:

--Prepared tartar sauce, glazed carrots, and chili-lime fries

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METHOD

Mix the dredging ingredients together in a small flat dish.  

Salt and pepper the cheeks on both sides.  Squeeze fresh lemon juice over one side of the cheeks and dip in the Panko crumb mixture; pressing them down so the crumbs adhere, flip the cheeks and repeat with the lemon juice and dredging mixture.  

Heat unsalted butter and olive oil together in a skillet over medium-high heat.  Pan-sear the cheeks about 3 minutes on each side, just until they turn a light golden brown (do not over cook or they’ll become tough).

Serve immediately with wedges of fresh lemon for squeezing over the halibut cheeks and  tartar sauce for dipping, along with glazed carrots, and chili-lime fries. ~ Enjoy!

SANDRA'S TANGY TARTAR SAUCE (Sweet or Dill)

This tangy tartar sauce is 
quick and easy to make.
You'll probably never want to 
purchase store-bought again...

Yields: (1 cup)

Prep: 5 Mins.

Posted by Sandra

INGREDIENTS:

1 cup mayonnaise
--(for a homemade recipe click here: Easy Homemade Mayonnaise)

2 tablespoons sweet (or dill) pickles, finely minced

1 teaspoon onion, grated

1 small clove of garlic, grated

2 teaspoons fresh lemon juice

Freshly ground pepper, to taste

METHOD

In a small bowl, whisk together all the ingredients. Cover and refrigerate at least 30 minutes before serving for flavors to meld.

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Tip: I usually do not add any salt due to the salt content already in pickles.