Survey Series: Candidates for Governor Share Their Favorite Fish Recipes!

Nathaniel Herz, Northern Journal

Editor’s Note: This piece was originally published in Northern Journal, a newsletter and news website. Nathaniel Herz is an independent journalist and the founder and editor of Northern Journal. Nathaniel has given Must Read Alaska express permission to republish his gubernatorial candidate survey series.

It’s campaign season in Alaska.

Democratic former U.S. Rep. Mary Peltola made national news Monday when she said she’s entering what’s expected to be a hard-fought and expensive race for the Alaska U.S. Senate seat currently held by Republican Dan Sullivan.

Meanwhile two-term GOP Gov. Republican Mike Dunleavy is barred by state law for seeking re-election — and more than a dozen candidates have already announced bids to replace him.

Here at Northern Journal, we expect the governor’s race to be one of Alaska’s most interesting in years.

The winner will face a huge array of policy questions expected to remain unresolved after Dunleavy finishes eight years in office.

Educators accuse policymakers of chronic underfunding of schools in recent years, as lawmakers continually battle over how much to spend on state services compared to Alaska’s annual oil wealth checks, known as Permanent Fund dividends. Urban areas of the state face huge increases in energy costs and contend with a homelessness and housing crisis; rural areas contend with eye-wateringly expensive food prices amid catastrophic crashes of salmon populations.

Candidates for governor are already laying out their visions of how to respond and gearing up their campaigns — but at this early stage of the race, they’re often doing so at untelevised, out-of-the-way forums attended by insiders and special interest groups.

Here at Northern Journal, we saw an opportunity to cut through some of the noise and focus candidates’ and voters’ attention on key issues.

For the next 10 months, we plan to distribute a regular survey of the gubernatorial candidates, each with two questions — one on policy, and one that’s more personal.

We see the survey as a chance to provide Alaskans with clear answers about where candidates stand on the issues that matter most to them — and as a chance for candidates to reach a wide audience of readers and voters directly. As with all other Northern Journal stories, we’ll make the answers republishable by any Alaska-based outlet.

This week’s policy question is about a proposal to boost taxes on oil company Hilcorp, which some lawmakers support as a way to raise revenue for state government. Then, we hear from candidates about their favorite way to cook fish.

Republicans Dave Bronson, Bernadette Wilson, Matt Heilala and Adam Crum did not respond to this week’s survey; Northern Journal sent each candidate multiple emails, as well as text messages, reminding them to complete the survey.

If you have feedback about the survey, or want to suggest a question for the candidates, please drop Northern Journal publisher Nat Herz a line: [email protected]. Thanks for reading.

Question 2: What’s your favorite way to cook Alaska fish? 

What’s your favorite way to cook Alaska fish, and why? Bonus points: share a photo of yourself fishing or preparing your fish dish referenced in your answer to question two. (Publisher’s note: There was no length limit on these responses, so proceed at your own risk — though there’s also the potential to be rewarded with meticulously outlined recipes for pike, salmon and halibut!)

Treg Taylor, Former Alaska Attorney General

A very important question! Combine olive oil, horseradish, soy sauce, crushed garlic, and salt and pepper. Liberally brush sauce over salmon and cook on the BBQ. Brush sauce once again on salmon just before it’s done cooking. Pro tip- sprinkle feta cheese on top. Enjoy!

Edna DeVries, Mat-Su Borough Mayor

Grilled or fried at home.

Henry Kroll

Put the filets in the smoke house for three days before cooking in the oven with lemon pepper and onions.

Tom Begich, Former State Senator

I am terrible chef, but am married to a brilliant one – Sarah Sledge. My favorite way is the next way she prepares halibut, salmon, or any Alaskan seafood. I have attached a photo prepared by Sarah…. Delicious!! Copper River king with roasted Brussels sprouts.

Bruce Walden

Baked, usually, or smoked.

Click Bishop, Former State Senator

1. Fillet and skin a 12+ pound pike — the bigger, the better. Be sure to remove the Y bones. You can also use salmon if you don’t have pike.

2. Start heating your oil.

3. Cut pike into chunks.

4. Measure out about 2 cups of Krusteaz pancake mix in a bowl.

5. Add about a teaspoon of garlic salt, to taste.

6. Mix in enough beer to make a batter.

7. Drink what’s left over in the can/bottle.

8. Toss pike chunks in the batter.

9. When oil is hot, fry chunks in batches until golden brown. Serve with homemade tartar sauce.

Notes: So delicious, there won’t be any leftovers. Some of my friends from Northway taught me how to cut the Y bones out. Game changer.

James Parkin IV

I’m no fancy chef but everyone who knows anything about cooking fish knows that the best fish recipes always start with fresh wild Alaskan fish.

That having been said, how am I supposed to decide which recipe is my favorite?

Here are four of my favorites, and there are many more! You decide which one is best. Oh yes, and a locally grown salad mix of any kind is a welcome addition to all of these dishes. (Don’t get me started on the Alaskan variety of ingredients we could include.)

My preparation instructions here will be brief and only for the first meal. If you want more details or instructions for the other three meals, you can reach out to me through my website or stop by for dinner. Okay, four meals coming up!

1. Deep fried halibut with homemade tartar sauce and Alaska’s Matanuska Valley baked jojos potatoes. Yes, you can use other kinds of potatoes, but why would you want to?

2. Smoked black cod and rice with dried seaweed salmon egg blend.

3. Skillet fried king salmon steaks and sautéed Tlingit & Haida potatoes, onions and mushrooms.

* As the only biologist candidate, I vow to do what is needed to preserve, protect and increase our king salmon runs!

4. Smoked and fresh packed blend salmon spread with Sailor Boy pilot bread, crackers, chips or make a sandwich for the road.

1. For your Jojos:

Cut the potatoes into jojo pieces, roll them in seasoned (your choice) flour and place them on an oiled (again your choice) cookie sheet. Stick them in the oven at 350-400 and cook them the way you like. While they are cooking, prep and cook your fish.

2. For your wild Alaskan halibut:

Use Alaskan Flour Company’s Great Alaska Pancake Mix. If you don’t have it, Krusteaz pancake mix works very well but has a much different flavor.

Add liquid to the mix for the thickness of crust you like on your fish. More liquid = thinner crust, less = thicker. After making enough pancake mix for your fish set it aside.

Into another bowl, place Kikkoman Panko bread crumbs, or any brand of potato flakes, or make your own bread crumbs by seasoning and oven drying some Great Harvest Bread and crushing it up before hand.

Now, cut your fish into the size pieces you want to eat. Pat them dry. Next, dip each of the pieces of fish into the pancake mix and then roll it in the crumbs or flakes. Place each piece of dipped and rolled fish on a tray or plate. When all of the fish has been prepped, heat your favorite frying oil in a decent size pot or deep fryer to 350-400.

Fry your fish until golden brown. Salt to taste and enjoy!

Oh yes, the tartar sauce. Chop up sweet onions, dill pickles and garlic. Add mayo and mix it all together. I apologize for the brief tartar recipe. My wife makes it. If you want her detailed instructions contact me or come on over! Oh, and don’t forget to take the jojos out when they are done. 😋

Matt Claman, State Senator

Grilled Alaska black cod with miso, soy sauce, white wine, garlic, and sesame oil glaze.

Shelley Hughes, Former State Senator

I love fresh grilled salmon with onion and garlic, and I’ll never turn down my brother’s delicious smoked salmon. But on this chilly January day, my favorite halibut recipe baked in a hot oven makes my mouth water just thinking about it.

Shelley’s Halibut Olympia Extraordinaire

• 2 pounds halibut, cut into 6-8 pieces

• Salt to sprinkle

• 2 cups white wine

• 1/4 cup butter

• 1 medium white onion, chopped

• 1/2 cup sour cream

• 1/2 cup mayonnaise

• 1/4 cup grated parmesan cheese, plus 3 tablespoons for sprinkling over fish

• 1 tablespoon finely chopped fresh dill

• Pepper to lightly sprinkle

• 1 cup crushed Ritz crackers

2.5 hours in advance of meal: salt halibut and cover with wine in a bowl. Thirty minutes before serving, preheat oven to 400°F. Melt butter, stir in chopped onion, and pour into 9 x 13 inch pan. Mix sour cream, mayonnaise, 1/4 cup grated parmesan cheese, and dill. Lightly pepper sauce. Remove fish from bowl. Pat dry with paper towels. Place fish in pan and spread with sauce. Mix 3 tablespoons grated parmesan cheese with crushed crackers. Sprinkle cracker mixture over sauce. Bake 20 minutes. Enjoy!

Nancy Dahlstrom, Lieutenant Governor

My favorite way to cook fish is over a campfire, just sautéed in butter with salt.

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