The Lodge at Otter Cove Cookbook was created to celebrate and share our recipes. We have signature dishes that guests rave about. We encourage sharing with friends and family, the stories, memories and enjoyment of our food. Please, recreate and enjoy the experience of Alaska at home.
THE Fish Fry
2 – 3 lbs Fish
3 Cups Krusteaz tempura mix
3T Kinders Seafood Seasoning
Directions
Cut fish into 2 to 3 oz portions
Place on tray and season generously with Kinders Seafood Seasoning
In a 1 gallon ziplock bag place one cup of Krusteaz tempura mix dry
Place pieces of fish into bag and shake until coated in mix
In a mixing bowl, add enough water to 2 cups of Krusteaz tempura mix to make what would look like a thin pancake batter
Preheat fryer with corn oil to 350 degrees
Drag coated fish through liquid batter and make sure it is completely covered Place in fryer for 4 1/2 minutes
Serve with tarter sauce and your favorite fries
Randy’s Secret Tarter Sauce
2 Cup Mayo
¾ Cup Relish
2 T Dry Dill
1t Black Pepper
1T Kosher Salt
1T Granulated Onion
½ Lemon juiced
Directions
Put all ingredients in mixing bowl
Mix and let sit for at least 1 hour
Feeds 10 to 12 people
Grandma Jan’s Strawberry Cole Slaw
1 Head Cabbage Shredded
2 C Mayo
½ C sugar
1T Kosher Salt
1T Granulated Onion
1C Chopped Sundried Strawberries
Directions
Finely shred cabbage. In another bowl combine all other ingredients and mix together. Mix with shredded cabbage
Let set for 2 hours. Strain excess liquid in a colander and serve
Joe’s World Famous French Fry Seasoning
2 Lbs Fries
1T Granulated Onion
1T Granulated Garlic
2T Kosher Salt
Directions
Fry French Fries in corn oil at 350 degrees for 8-9 minutes until crispy
Toss in mixing bowl with all other ingredients
Serve with ketchup
Connor’s Sitka Halibut
3-4 Lbs Halibut
½ C Sour Cream
½ C Mayo
½ C Cream Cheese
1T Dry Dill
1T Dry Chives
1t Kosher Salt
1t Black Pepper
Directions
Cut Halibut into 8-10 oz portions
Place into casserole dish or deep baking pan
Combine all other ingredients into a mixing bowl and mix thoroughly
Top each piece of fish with 1/3 cup of mixture
Bake at 475 degrees for 18-22 minutes until fish flakes. Top with sliced green onions
Serve with buttered egg noodles
Smoked Fish Brine
2 Cup Brown Sugar
2 Cup Kosher Salt
Directions (to Smoke Fish)
Cover fish with 1/4th inch brine mix. Do NOT overlap fish
Pellet smoke for 4 hours at 180 degrees
Chill whole and then vacuum pack and freeze
Stan’s Smoked Salmon Dip
1 Cup Mayo Or Sour Cream
1 Cup Cream Cheese
2 Lb Smoked Salmon
½ Fine Diced Onion
3 Diced Mini Bell Pepper
½ Cup Diced Celery
1T Granulated Garlic
1T Dry Chives
1t Kosher Salt
1T Worcestershire Sauce
1T Cholula (Game Changer)
Top with Slice Green Onion
Directions
Combine all ingredients into electric mixing bowl. Mix with paddle attachment until all ingredients are incorporated
Gordie’s Cod Dip
1 Cup Mayo Or Sour Cream
1 Cup Cream Cheese
2 Lb Cooked Cod
½ Fine Diced Onion
3 Diced Mini Bell Pepper
½ Cup Diced Celery
1T Granulated Garlic
1T Dry Parsley
1t Kosher Salt
Top with Slice Green Onion
Directions
Combine all ingredients into electric mixing bowl. Mix with paddle attachment until all ingredients are incorporated
New Orleans Etouffee
1 Diced Onion
2 Dice Celery Stalk
1T Black Pepper
1T Granulated Garlic
2 Bay Leaves
1/2 C Butter
1/2 C Flour
1/2 Diced Mini Bell Peppers
1/2 Qt Hot water
3 oz Chicken Base
2 oz Veg Base
6 Shots Cholula (Game Changer)
Directions
Combine Onion, Celery, Peppers and butter into stock pot. Over slow heat cook until onion and Butter are nut brown. Add flour and make a roux. Mix chicken and vegetable base with water. Slowly add base mixture to roux until smooth. Add bay leaves and Cholula, simmer for 1/2 hour. Serve with jasmine rice.
Jake’s Favorite Pasta Sauce
4T Butter
4T Bacon Grease
1 Box Frozen Chopped Spinach
1 Can Diced Tomato
½ Sliced Onion
1 C Chardonnay
1C 40% Heavy Cream
1T Black Pepper
2 T Capers
1T Minced Garlic
1t salt
½ C Shredded Parmesan Cheese
Directions
In sauce pan melt butter and bacon grease. Add sliced onion and cook until translucent. Add chop spinach, black pepper, capers, garlic and salt. Cook until spinach is hot. Add chardonnay to pan. Let reduce 4-5 minutes (Until mixture does not smell like alcohol anymore). Add can of tomatoes. Cook at medium heat for 2 minutes. Add heavy cream and Parmesan. Let cook for 4-5 minutes. Serve over fettuccine. Then top with grilled, baked or sautéed fish of choice and a side of garlic bread.
Zack’s Fish Salad Sandwich
2 Lbs Fish (Halibut, Salmon or Cod)
1C Mayo
2 Stalk Diced Celery
¼ Diced Onion
2 T Relish
1T Kinders Seafood Seasoning
1T Black Pepper
1T Granulated Garlic
6 Shots Cholula (Game Changer)
Directions
Place fish on sheet pan and season with Kinders Seafood Seasoning. Bake until fully cooked. Chill fish. Combine all other ingredients in mixing bowl and mix thoroughly. Add chilled cooked fish to bowl. Serve on bread with sliced cheese, lettuce and tomato.
Cole’s Chowder
1 ½ Stick Butter
½ cup Bacon Fat
3 Stalk diced Celery
1 Diced Onion
1 ½ C Flour
2 T Black Pepper
2T Granulated Garlic
2 46 oz Cans Diced Clams
48 oz 40% Heavy Cream
3 oz Lobster Base
8 Shot Tabasco
3 cans Diced Potatoes
Directions
In stock pot combine butter, bacon fat, celery and onions. Cook until onions are translucent. Add flour and make a roux. Add black pepper and garlic. Slowly add both cans of clams and lobster base. Incorporate into the roux. Add cream and Tabasco. Drain Cans of potatoes and add to pot. Simmer on low heat for 45 minutes stirring frequently to not burn bottom of the chowder. Serve with Hawaiian sweet rolls, oyster crackers and Cholula (Game Changer).
Jonna’s Rhubarb Crisp
1 ½ C Mixed Frozen Fruit
8 Stalk Diced Rhubarb
1 ½ C Sugar
1 C Flour
1T Kosher Salt
Topping
1C Flour
2C Oats
1C Melted Butter
2T Vanilla
¾ C Chopped Pralines
1T Cinnamon
Directions
In mixing bowl combine fruit, rhubarb, sugar, flour and salt. Mix well. Spray medium sized cast iron pan with cooking spray and place mixture into pan. To make topping, in mixing bowl combine flour, oats, butter, pralines, vanilla and cinnamon. Crumble topping over rhubarb mixture, do NOT compact. Bake for 350 for 1 hour. Serve with your favorite ice cream.
Bronski Blueberry Bread Pudding
1 French Bread (Pulled into small pieces)
12 oz blueberries
1 3/4 Cup Milk
3/4 Cup Sugar
1T Salt
2T Vanilla
7 Eggs
Cinnamon
Directions
In mixing bowl, combine blueberries, milk, sugar, salt, vanilla and eggs. Add mixture over small bread pieces and mix until incorporated. Spray medium cast iron pan with cooking spray. Place mixture into pan and do NOT compact. Top with 2T sugar and cinnamon to taste. Bake at 350 for 1 hour and 15 minutes.
