Recipes Galore

Fish - # 01


Canned Fish


*     Quick Baked Fish     *


Ingredients:
  • 2 Lbs. Fish
  • 1/4 Cup Evaporated Milk
  • 1/4 Cup Water
  • 2 Teaspoons Salt
  • 2 Cups Fine Dry Bread Crumbs
  • Salad Oil


Method:
  • This method may be used for cleaned small whole fish,
    fillets or thick steaks cut from large fish.

  • When bying fish steaks, have them cut 1/2 inch thick.

  • Dip fish into a mixture of evaporated milk, water and salt,
    and then roll it in bread crumbs until thickly coated with crumbs.

  • Place in an oiled baking pan, sprinkling each piece
    lightly with oil.
    ( Allow 2 tablespoons oil for 2 lbs. fish )

  • Heat oven very hot ( 500 ° to 600 ° F ),
    put fish into hot oven and bake uncovered for 10 minutes.

  • Never add water; do not turn fish while baking.

  • When done, pieces of fish will be brown and dry on outside,
    tender and juicy on inside.

  • Yield: 5 Servings.



*     French Fried Fish     *


Ingredients:
  • 1/2 Cup Yellow Cornmeal
  • 1/2 Cup Flour
  • 1 1/3 Tablespoons Salt
  • 2 Lbs. Fish Ffillets Or Steak


Method:
  • Mix together thoroughly the cornmeal, flour and salt,
    and place in a shallow pan.

  • Dip the serving size portions of fish into cold water;
    then roll in the cornmeal mixture until covered on all sides.

  • Put fish into a wire frying basket, just one layer deep.

  • Lower basket into deep fat heated to ( 385 ° to 400 ° F ).

  • Fry until fish has an even golden brown crust
    ( 4 to 8 minutes, depending on variety of the fish )

  • Yield: 5 Servings.



*     Pan Fried Fish     *


Method:
  • Choose fillets or steaks, pan dressed fish, or drawn or dressed
    fish split or cut into serving portions.

  • Prepare just as for [ French Fried Fish ]

  • Place enough shortening in a heavy skillet to make a 1/4 inch layer
    when melted; heat to sizzling.

  • Place the coated fish in the pan and cook 3 minutes or until nicely
    browned on the under side.

  • Cover pan and remove from heat for about 2 minutes,
    permitting fish to cook in it's own steam.

  • Then remove cover, turn the fish and return pan to heat.

  • Cook about 3 minutes longer.

  • Fish less than 5/8 inch thick requires less cooking time;
    thicker fish requires longer.

  • Yield: 5 Servings.



*     Fish Cakes     *


Ingredients:
  • 3 Medium Potatoes, ( 1 lb. )
  • 1 1/2 Cups Water
  • 3/4 Teaspoon Salt
  • 7 Oz. Can Fish Flakes
  • 1/2 Cup Evaporated Milk
  • Dash Pepper
  • 2 Tablespoons Flour
  • 3 Tablespoons Salad Oil


Method:
  • Pare potatoes, cut in half and turn into sauce.

  • Add water and salt.
    cover and cook until tender, about 20 minutes.

  • Turn heat low, add drained fish flakes, milk and pepper;
    mash and whip until smooth and stiff.

  • Cool mixture.

  • Spread flour on waxed paper.

  • Divide mixture into half cupfuls, dropping onto flour.

  • Shape into flat cakes and coat both sides with flour.

  • Heat oil in heavy skillet until hot but not smocking.

  • Lay in cakes and brown richly on both sides.

  • Serve hot, plain or with Tartar Sauce.

  • Yield: 5 Servings.



*     Fish Pie     *


Ingredients:
  • 2 1/2 Cups Fish Stock, Or
        Chicken Broth
  • 4 Tablespoons Butter Or
        Shortening
  • 1/3 Cup Flour
  • 1/4 Cup Drained, Cooked Or
        Canned Peas
  • 1 Cup Drained Cleaned Cooked Or
        Canned Shrimp
  • 1 Cup Flaked Baked Or
        Broiled Fish
  • 1 Teaspoon Prepared Horseradish, If Desired
  • [ Plain Pastry ] For Single Crust


Method:
  • First prepare the fish stock as follows;
        Put the Head and Backbone of a Raw Fish into Saucepan with
            1 Cup Diced Celery,
            1/2 Cup Thickly Sliced Carrots,
            1 1/2 Teaspoons Salt and
            3 Cups Cold Water;
    cover and simmer for 20 minutes, then strain;
    there should be about 2 1/2 cups stock.

  • Pick out and save the pieces of celery and carrots for use
    in pie filling.

  • Melt butter, blend in flour and add the fish stock,
    stirring until sauce boils and thickens.

  • Add the cooked carrots, celery, peas, shrimp and flakes of fish.

  • Stir in horseradish.

  • Turn mixture into 9 inch deep pie plate and cover with
    pastry which has been rolled about 1/8 inch thick and
    gashed in several places; crimp edge to rim of dish.

  • Bake pie in a hot oven ( 450 ° F ) 20 to 25 minutes,
    until crust is nicely browned.

  • Serve pipping hot.

  • Yield: 5 Servings.


  • Note: When purchasing a fish steak or fillet, ask the dealer
    for a fish head and bones with which to make the fish stock.
    He will be glad to give you these without extra cost.

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