Alaska seafood great for game-day snacks

Whether seeking to elevate your tailgate party, or to rock the snack table on Sunday football afternoons, local seafood can do the job. The recipes below, provided by the Alaska Seafood Marketing Institute, showcase easy dishes that minimize kitchen time and provide delicious and nutritious game-day snacks.

ASMI is a public-private partnership between the State of Alaska and the Alaska seafood industry established to foster economic development of a renewable natural resource. More information, including a wide variety of Alaska seafood recipes for all occasions, along with plenty of data about their health and nutritional benefits, can be found at ASMI’s website, www.alaskaseafood.org.

Crispy Cod Corndogs with Spicy Chili Cheese Sauce

A fun, fiery twist on classic corndogs. Juicy Pacific cod skewers are coated in golden cornmeal batter and served with a bold jalapeño-infused chili cheese sauce.

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 4

Ingredients

For the corndogs:

1 lb Pacific cod fillets, thawed and patted dry

½ cup cornmeal

1 cup all-purpose flour

1 tsp baking powder

1 tsp sugar

¾ cup milk

2 tbsp oil

2 eggs

Oil for deep frying

Long wooden skewers

For the chili cheese sauce:

2 tbsp butter

1 ½ tsp flour

1 ¼ cups milk

1 cup shredded cheddar cheese

1 tsp smoked paprika

½ tsp Tabasco (or to taste)

Salt, pepper, and a dash of lemon juice

2 tbsp chopped jarred jalapeños

2 tbsp brine from the jalapeño jar

Optional for Serving:

Extra chili sauce or cheddar cheese sauce for drizzling

Crispy fried onions

Preparation

1- Prep the Cod

Cut cod into thick strips (2–3 per fillet) and insert wooden skewers lengthwise into each piece. Set aside.

2- Make the Batter

In a medium bowl, combine cornmeal, flour, baking powder, and sugar. In a separate bowl, whisk together the milk, oil, and eggs. Stir wet mixture into dry until you have a thick, pourable batter.

3- Heat the Oil

Fill a deep pot or fryer with oil and heat to 350°F.

4- Make the chili cheese sauce

Melt butter in a saucepan over medium heat. Stir in flour until smooth. Gradually whisk in cold milk and bring to a boil. Lower heat and stir in cheese until melted. Add paprika, Tabasco, salt, pepper, lemon juice, chopped jalapeños, and jalapeño brine. Stir to combine, then keep warm.

5- Fry the corndogs

Dip each skewered fish piece into the batter, coating completely. Fry in hot oil for 2-3 minutes or until golden brown and crispy. Drain on paper towels.

6- Serve

Serve hot with warm chili cheese sauce on the side or drizzled on top. Garnish with extra chili sauce, cheddar sauce, and crispy fried onions if desired.

Alaska Crab Cakes

These crispy and quick Alaska crab cakes are the perfect treat to share with friends, make for a snack or serve as an appetizer for anytime from special to everyday occasions.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: Approx. 8 cakes

Ingredients

For the crab cakes:

¼ cup mayonnaise

1 egg, beaten

2 teaspoons Worcestershire sauce

1 tablespoon Dijon mustard

1 teaspoon lemon zest

½ teaspoon Old Bay seasoning

½ teaspoon black pepper

1 pound Alaska king, snow or Dungeness crab meat

2 tablespoons red bell pepper, finely diced

2 tablespoons celery, finely diced

2 tablespoons flat leaf parsley, finely chopped

⅔ cup panko

Cooking oil, for pan frying

For serving:

Lemon wedges

Chipotle mayo, Sriracha aioli, or tartar sauce

Sliced scallions or chives

Recipe courtesy of Chef Maya Wilson, author of “Alaska from Scratch.”

Preparation

1- Make the crab cakes

To a mixing bowl, add the mayonnaise, egg, Worcestershire, Djion, lemon zest, Old Bay seasoning, and pepper. Stir to combine. Add the crab, bell pepper, celery, parsley, and panko. Fold together to combine. Using your hands, form the mixture into eight patties.

2- Fry the crab cakes

Coat a skillet with cooking oil and heat over medium-high. When the oil is hot and shimmering, add the patties to the pan. Cook until crispy and browned on both sides, about 3 minutes per side.

3- Plate and serve

Serve with lemon and dipping sauce of choice. Sprinkle with scallions or chives to serve.

Grilled Salmon Sliders with Avocado, Microgreens, and Green Goddess Aioli

Alaska salmon is the perfect fish for the grill, and these sliders slathered with green goddess aioli are just heavenly.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 4-8

Ingredients

For the green goddess aioli:

1/3 cup fresh parsley

3 tablespoons fresh tarragon

2 tablespoons minced chives

2 tablespoons freshly squeezed lemon juice

1 teaspoon anchovy paste

1 clove garlic

1/2 teaspoon salt

1/2 cup mayonnaise

For the grilled salmon:

1 1/2 tablespoons olive oil

1 teaspoon kosher salt

2 pounds Alaska salmon, skin on, cut into 8 even pieces (around 2-3 square inches)

To Serve:

8 mini pretzel buns

1 avocado, sliced

1/2 red onion, thinly sliced

Microgreens

Preparation

1- Make the green goddess aioli

Put parsley, tarragon, chives, lemon juice, anchovy paste, garlic, and salt in a blender and blend on high until smooth. Add mayonnaise and blend again until fully combined. Set aside. This can be made ahead and refrigerated for up to five days.

2- Grill the salmon

Fire up the grill to preheat and carefully oil the grates. Lightly brush salmon on all sides with olive oil and season with salt. Put salmon fillets on the hot grill, skin side up, and cook, covered for 4 minutes, until the fish easily releases from the grill (if it sticks when you go to flip it, give it another minute). Flip and cook on the other side for another 2-5 minutes, depending on how thick the salmon is, until it’s cooked through and skin is crispy. Transfer to a plate. You can remove the salmon skin at this time or keep it on.

3- Assemble the sliders and serve

Spread an even layer of green goddess aioli on either side of each mini pretzel bun. Top bottom bun with a salmon fillet, a slice or two of avocado, red onion, and a small handful of microgreens. Close the sandwich and serve.