August slides into September. And all of a sudden its back to school with menus offering changes.

On the UND campus, the students are eating everything under the sun. That’s according to Jason Gallagher, assistant director of dining. He says the 3,800 to 4,000 meals eaten in Wilkerson dining room every day range from noodles to macaroni and cheese. Burgers and sandwiches.

Halibut recipe

Some will remember the pieces of halibut that were served downtown at the former Golden Hour between 1940 and 1977. The chef for more than 30 years was Catherine Oliver. And over the years, she has been remembered for her fish.

One recipe that remains came from Norma Dugas who was a cook at the Golden Hour in the 1960s. She worked he 10:30 a.m. to 8 p.m., shifts and remembered preparing tons of halibut. She said there were lots of parties in the evening and they would sometimes last until 1 or 2 a.m. She said Mrs. Oliver sometimes would buy two or three halibut at a time, and they weighed between 75 and 150 pounds.

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“They were huge. They would cut the heads off and filet the fish down to the bones, cut the tail off and skin and cut the fish in small pieces."

The recipe for the fish says to dredge the fish pieces in a mixture of flour, salt, pepper, paprika and poultry seasoning. Then dip the floured fish in a thin batter made of a cup of flour, one and one-half with one half teaspoon baking powder, one half teaspoon each of salt and poultry seasoning. Then use enough water to make a thin batter. Deep fry the fish pieces in oil at 350 degrees until golden brown.

This recipe has been printed on occasion in the Herald in years past.

Some readers say the batter could be like that for pancakes. In her years of fixing pancakes at Lake of the Woods, Bernie Goodman of Grand Forks had the Golden Hour halibut in the back of her mind. After coating the fish in a bag of flour, salt and pepper, she would dip it alternately in a batter made of one egg, three-fourths cup of milk or beer, a cup of flour, 1 ½ teaspoons baking powder, one-half teaspoon of seasoned salt, two tablespoons corn meal and three tablespoons of oil.

She found the batter could be thick or thin. And she too would fry it in oil at 350 degrees.

The late Don Lindgren used to recall the fish as done by Mrs. Oliver. He said she used to cut the pieces at an angle. Halibut wasn’t nearly as expensive then as it is in these times. Lindgren used to say it as important to use clean oil when you deep fry the fish to a golden brown.