Green Bay Recipes

Easy batter for light and crunchy fried fish made with your favorite beer.

This recipe for smoked fish dip is world class, puts most others to shame, and is served in several prominent restaurants on the gulf coast of Florida. We used smoked whitefish, well boned, but any other smoked fish should work. Serve with crackers, lemon or lime wedges, and capers.

Whip up a regular beer batter, and add a final spicy dry dredge to create a truly crispy dish.

As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This is the recipe I've created, as a salute to my home state...America's Dairy land...and a state that brews a mighty fine beer! Serve with lots of popcorn floating on top!

I don't have a clue where my Dad got this particular recipe, but he used to build it during hunting season when we had fresh venison (elk, antelope, mule or whitetail deer), 'hanging and aging'. I still make it when the opportunity presents itself.

I learned this dish while stationed at Kleine Brogel AB, Belgium. It is authentic!

My husband loves to fish, so we have this quite often. This is a nice change of pace, and tasty tasty! Sweet and spicy.

This is a pesto cream sauce where you make the pesto ahead and freeze in portions to use for another night. I got this recipe from a restaurant in Green Bay called St. Brenden's. I usually make this on a Saturday afternoon when I have some free time (and freeze it all), but I have made it on a week night and only froze two portions. Triple the pesto ingredients and use one portion tonight; freeze the rest for later.

A delightfully crispy recipe bursting with flavor. Ridiculously easy to make!

Layered stew using vegetables and boneless fish -- vary the fish according to your taste.