Golden Hour Halibut

When I mentioned the chicken-fried halibut in my column on the Herald food page Wednesday, it probably went right over the heads of many of my younger readers.

But not Dottie Nelson’s. She e-mailed me and wrote about a news item that was in the Herald that talked about the Golden Hour and one of the co-owners, Mrs. Oliver, shortly after it closed.

Here is what she passed on:

"Upon her death, the restaurant was operated by Allan Meisner, who had been a co-owner with Oliver for 31 years. Meisner attempted to sell the restauant. When he couldn’t find a buyer, Meisner closed the restaurant in June 1978. An auction followed that summer, and the restaurant equipment was sold. The Forest River Hutterite Colony was among those who bid on the equipment for their communal kitchen.

"The Golden Hour was then subdivided into commercial space, and a portion now houses another restaurant, Bonzer’s on Fourth.

"The recipe for Golden Hour’s chicken fried halibut is as follows: Begin by slicing halibut fillets thinly as the small pieces cook faster and taste better. If halibut is not available, substitute a firm white fish.

"Coat fish pieces with a mixture of flour, salt, pepper, paprika and poultry seasoning. Then dip floured fish pieces in a thin batter consisiting of 1 cup flour, 1½ teaspoon baking powder, ½ teaspoon salt, ½ teaspoon poultry seasoning and enough water too make a thin batter. Deep-fry fish in fat heated to 350 degrees until golden brown. Serve hot with tartar sauce or lemon slice. You may prefer to serve it on a bun.

"Bon Appetite!!

"The article DOES have a disclaimer stating that this recipe may NOT be totally concise so some experimentation may be necessary.

"I remember how we all enjoyed this halibut. It was delicious. Now, halibut is so expensive, most people can’t afford it."

From Jeff: About the only time I eat halibut these days is when my cousin, Paul, sends or brings some home from Alaska.

 And if you can’t afford halibut . . .
The Men’s Club at Sacred Heart is pretty excited about its Lenten fish fries. Tom Senger tells me that when I served fish on the opening night, 724 people ate, which was an opening- night record. The next Friday, an all-time record of 946 people passed through the door as Ernie the Angler (Rob Horken) plated the breaded and deep-fried Alaskan pollock. Last Friday, Jim Bollman of KNOX Radio served 838. This Friday, Cassie Walder of WDAZ-TV is on deck. On subsequent weeks, it will be Ryan Bakken of the Herald and John Reitmeier of KNOX.

For just $8, you get two fillets (with tartar sauce), a baked potato, coleslaw and fresh, homemade bread. And for $2 more, a slice of homemade pie. What a deal!

For more tasty recipes, go to the Herald food page.