Recipe of the Week: Wisconsin Fish Fry with Chimichurri Sauce

There's nothing more Wisconsin than a fish fry, and they're taken very seriously around here. This is our favorite recipe to get the perfect fry every time. While the Chimichurri Sauce isn't a traditional Wisconsin addition, the cilantro and parsley add a nice, refreshing kick that satisfies even the most loyal tartar sauce fans. 

Wisconsin Fish Fry:

      Fresh Cod, White Fish or Pan Fish fillets

Batter:

1 C flour

1 C COLD water

1/2 C COLD seltzer

1 Egg

Season to taste (salt & pepper, Lawry’s or Old Bay)

Oil for fryer

Directions:

1.      Preheat fryer to 385 degrees.

2.      Mix batter and use quickly, don't make a large batch unless you have many fryers and hands to fry large amounts of fish at a time. Batter will lose its effervescence and get too sticky.

3.      Dip fillets in the tempura batter and put several pieces in the frying basket. Cook for 3-5 minutes or until golden-brown and cooked through. Repeat until finished.

Chimichurri Sauce

1 shallot, chopped 

1/2 cup cilantro 

1/4 cup parsley

1 Tbsp oregano

4 garlic cloves chopped

Salt and pepper

1/3 cup Red Wine Vinegar

Lime juice (zest if you want a more citrus pop)

3/4 cup olive oil or grape seed oil

Jalapeño or poblano pepper (optional)

Directions:

Combine and blend together with an immersion blender to a pesto-like consistency.

Recipe of the Week: Supreme Pizza Dip

 Who's ready for some football? Gameday parties are back in season and this Supreme Pizza Dip is the perfect dish for Sunday kickoffs

·         16 oz softened cream cheese

·         5 cups shredded cheese, Italian blend

·         4 teaspoons of Italian herb seasoning

·         1 teaspoon garlic powder

·         1 ½ cup pizza sauce

·         Pepperoni slices

·         2/3 cup of cooked sausage

·         6 – 8 tablespoons of chopped bell pepper

·         6 - 8 tablespoons of sliced black olives

·         1 large onion chopped (optional)

In a medium bowl, mix the cream cheese with 2 cups of shredded cheese, Italian seasoning and garlic powder, combine well.

Spread cheese mixture evenly over the bottom of the slow cooker. Then spread the pizza sauce over the cheese mixture. Sprinkle the remaining cheese evenly over the pizza sauce to cover it. Spread the pepperoni, crumbled sausage, bell pepper and black olives over the entire surface of the dip.

Cover top of the slow cooker with paper towel to catch condensation and cover tightly with the lid. Slow cook the dip for 1-2 hours on high, or 2-3 hours on low until all the layers are warm and soft and the cheese has melted. Keep on warm and serve with crackers, pita chips and veggies.