1/2 lb mashed, cooked halibut
1 (8 ounce) package cream cheese, softened
1/2 tsp salt
2 tsp minced onion
1/4 tsp garlic powder
40 wonton skins
1 egg, slighly beaten
vegetable oil

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Mix mashed halibut, cream cheese, salt, onion, and garlic powder. Brush a wonton skin with egg. Place heaping teaspoonfuls of halibut mixture in center of wonton skin. Top with another wonton skin, press edges to seal.

Brush a dab of egg on center of each side of puff. Make a pleat on each edge, pressing to seal. Repeat with remaining wonton skins.

Fry puffs in vegetable oil until golden brown (about 2 minutes), turning 2 or 3 times. Drain and serve with desired sauce.

Mark Warner
Mark H. Warner was raised in Juneau and he has been fishing the waters of Alaska for more than 30 years. He grew up working with his father developing Doc Warner’s from its earliest days. After getting his Ph.D. in Mechanical engineering, he went to work in the industry where he later completed an Executive MBA. Then in 2010, his father, Doc, offered Mark and his wife, Kristina, the opportunity to move back to Alaska and operate the lodge full-time. Today, Mark has over 25 years of experience with Doc Warner’s. His knowledge and experience teaching people about self-guided fishing in Alaska are now used to create lasting memories for Doc Warner’s guests.