Just Fish Recipes

Baked Trout in Mushroom and Madeira Sauce

2009-07-21T16:54:00.000-07:00

Butter a baking-dish, sprinkle with bread-crumbs, lay a sea-trout upon it, cover with crumbs, dot with butter, squeeze over the juice of half a lemon, and bake, adding enough water to keep from burning. Brown a tablespoonful of flour in butter, add the liquid drained from the fish, one cupful each of mushroom and oyster liquor, and a wineglassful of Madeira. Cook until thick, stirring constantly, take from the fire, and add a few cooked oysters, shrimps, and mushrooms. Season with salt and pepper and serve separately.

General Instructions for Frying Fish

2009-02-22T18:32:00.001-08:00

Most of the smaller fish (generally termed pan-fish) are usually fried. Clean well, cut off the head, and, if quite large, cut out the backbone, and slice the body crosswise into five or six pieces; season with salt and pepper. Dip in Indian meal or wheat flour, or in beaten egg, and roll in bread or fine cracker crumbs—trout and perch should not be dipped in meal; put into a thick bottomed iron frying pan, the flesh side down, with hot lard or drippings; fry slowly, turning when lightly browned. The following method may be deemed preferable: Dredge the pieces with flour; brush them over with beaten egg; roll in bread crumbs, and fry in hot lard or drippings sufficient to cover, the same as frying crullers. If the fat is very hot, the fish will fry without absorbing it, and it will be palatably cooked. When browned on one side, turn it over in the fat and brown the other, draining when done. This is a particularly good way to fry slices of large fish. Serve with tomato sauce; garnish with slices of lemon.

Fish Fritters

2009-02-02T19:30:00.001-08:00

Take a piece of salt codfish, pick it up very fine, put it into a saucepan, with plenty of cold water; bring it to a boil, turn off the water, and add another of cold water; let this boil with the fish about fifteen minutes, very slowly; strain off this water, making the fish quite dry, and set aside to cool. In the meantime, stir up a batter of a pint of milk, four eggs, a pinch of salt, one large teaspoonful of baking powder in flour, enough to make thicker than batter cakes. Stir in the fish and fry like any fritters. Very fine accompaniment to a good breakfast.

Codfish with Potato Border.

2009-01-26T05:50:00.000-08:00

Boil and mash 6 potatoes, add 2 tablespoonfuls of butter, salt, pepper and a cup of milk, beat well and pile in a circle on a round platter. Freshen 1 pt. of codfish, pick into small pieces. Into a saucepan put 2 tablespoonfuls of butter and 1 of flour, mix well, add 2 tablespoonfuls of hot milk and a little onion. Stir well, add the fish, cook for fifteen minutes. Turn into the potato circle. Serve hot.

Fish Recipes: Broiled Sardines on Toast

2009-01-07T08:42:00.000-08:00

Drain large sardines, skin carefully, broil on a double-broiler, arrange on fingers of hot buttered toast, and pour over a tablespoonful of melted butter and a cupful of canned tomatoes. Boil slowly until tender, take up carefully, rub the sauce through a coarse sieve, bring to the boil, and add a cupful of cream beaten smooth with a tablespoonful of flour.

Cook until thick, stirring constantly; take from the fire, add a teaspoonful of minced parsley, pour over the fish, and serve.

Perch a la Sicily

2008-09-22T07:38:00.001-07:00

Cook three or four large perch for twenty minutes with a bunch of parsley in salted and acidulated water. Put into a saucepan one tablespoonful of malt vinegar, one tablespoonful of tarragon vinegar, a teaspoonful of minced parsley, a small chopped onion, a bay-leaf, and four pepper-corns. Boil for ten minutes, strain, and cool. Cook together four tablespoonfuls of butter and two of flour. When brown, add a pint of beef stock and cook until thick, stirring constantly. Take from the fire, add the strained vinegar, the beaten yolks of six eggs, and two tablespoonfuls of grated horseradish. Bring to the boil, pour over the fish, and serve.

Fish Recipes: Codfish a la Seville

2008-09-11T19:29:00.001-07:00

Wash and dry one cupful of rice, brown it in olive-oil, and drain. Put into a stewpan and cover with fillets of fresh cod, fried in the oil. Add a sliced onion fried, half a dozen sliced tomatoes, and salt, cayenne, and lemon-juice to season. Add two cupfuls of stock, put a buttered paper on top, cover the pan, and bake half an hour in the oven. Take out the fish carefully, mix the rice and seasoning together, and serve as a border around the fish.

Fish Recipes: Filets of Flounder a la Lyons

2008-09-08T08:23:00.001-07:00

Bone the fish and cut into fillets. Wash in cold salted water and wipe dry. Dip in egg and seasoned bread-crumbs, and fry in hot drippings. Serve with melted butter, lemon-juice, and minced parsley, or Tomato Sauce, or a sauce made as follows: Cook together one tablespoonful each of butter and flour and thicken with it a cupful of cream or milk.

Add a tablespoonful each of lemon-juice chopped pickles, and capers, a teaspoonful each of minced parsley and mustard, and the mashed yolk of a hard-boiled egg. Beat thoroughly together and serve either hot or cold.

Flounder a la Provencale

2008-09-06T07:49:00.000-07:00

Clean two flounders and let stand for four hours in a marinade of olive-oil and lemon-juice, seasoned with salt, pepper, onion, parsley, thyme, bay-leaves, and bruised garlic. Put into a baking-dish with the seasoning, a teaspoonful of butter and one cupful each of stock and white wine. Bake for half an hour, basting as needed. Drain, strain, and skim the sauce, thicken with butter and flour, take from the fire, add the yolks of four eggs well beaten and lemon-juice to taste. Season with red pepper and minced parsley, pour over the fish, and serve.

Baked Filets of Flounder in Wine

2008-09-06T06:13:00.001-07:00

Fillet the fish. Mix together four tablespoonfuls of Sherry, half a cupful of butter, one tablespoonful each of onion-juice, lemon-juice, and salt, and add pepper to season. Bring to the boil, dip the fillets into it, arrange in a baking-dish, cover with the remaining sauce and bake in a hot oven for ten minutes. Fry in butter a slice each of onion and carrot, a bay-leaf, and a sprig of parsley. Add a tablespoonful of flour and cook thoroughly. Add one cupful of chicken stock and half a cupful of cream. Cook until thick, stirring constantly, and seasoning with salt, pepper, and grated nutmeg. Add the gravy from the baking-pan, strain, reheat, pour over the fish, and serve.

Baked Flounder a l'Italienne

2008-08-28T05:26:00.001-07:00

Cook together a tablespoonful of butter, two tablespoonfuls of chopped parsley, one tablespoonful each of chopped mushrooms and shallots, and two cupfuls of white wine. Reduce half by rapid boiling. Add one cupful of chicken stock and half a cupful of milk or beef stock, and thicken with flour blended with butter. Season with salt and pepper and boil down until very thick. Prepare a flounder according to directions given in the preceding recipe. Season with salt and pepper, rub with butter, pour over one cupful of white wine, cover with the sauce, and sprinkle thickly with crumbs. Bake in a moderate oven until done. Serve in the same dish.

Codfish a la Bonne Femme

2008-08-27T15:21:00.000-07:00

Soak over night three pounds of salt codfish. Boil for twenty-five minutes a quart of peeled potatoes, with salt, parsley, a clove, and an onion in the water. Add the fish and cook for ten minutes longer. Arrange the fish on a platter with the drained potatoes for a border. Melt one teaspoonful of butter, add one of flour, and cook thoroughly. Add two cupfuls of water in which the fish was cooked and cook until thick, stirring constantly. Take from the fire and add the yolks of two eggs beaten with a teaspoonful of vinegar and a tablespoonful of melted butter. Season with pepper, pour over the fish and the potatoes, and serve.

Baked Sardines

2008-08-27T06:36:00.001-07:00

Remove the skins from large boned sardines and heat in the oven on strips of toast. Make a sauce as follows: Pour the oil from the sardines into a saucepan and heat it well. Then stir in an ounce of flour, adding a small cup of hot water. Season this with a teaspoonful of Worcestershire sauce, salt and paprika. Beat the yolk of an egg with a teaspoonful of vinegar and one of mustard. Stir this into the sauce after it is removed from the fire. Pour over the sardines and serve.

Bass a la Montmorency

2008-08-25T17:57:00.000-07:00

Clean, skin, and bone a bass, and cut into pieces. Butter a baking-dish, put in the fish, season with salt, pepper, and white wine; cover with buttered paper and set in the oven until the fish is partly cooked. Take out the fish and arrange in a baking-pan. Add to the remaining liquor a chopped onion, half a dozen mushrooms, and two sprigs of parsley finely chopped. Add a little stock and thicken with a teaspoonful of flour rubbed smooth in a little cold water. Pour this sauce over the fish, lay a large mushroom on each piece, cover with crumbs, dot with butter, and bake in the oven. Sprinkle with lemon-juice before serving.

Baked Codfish a la Nantucket

2008-08-24T09:02:00.000-07:00

Prepare a stuffing of one cupful of cracker crumbs, one cupful of oysters, one quarter of a cupful of melted butter, and salt, pepper, minced parsley, and lemon-juice to season. Clean a four-pound cod, sprinkle with salt and pepper, brush over with lemon-juice, stuff, and sew. Rub with butter, sprinkle with crumbs, and add sufficient boiling water to keep from burning. Bake until done, basting as required.

Baked Bass and Tomatoes

2008-08-22T06:07:00.001-07:00

Select one large black bass or two small ones; clean the head and let it remain on the fish. Slice four tomatoes and cut in halves. Make a plain bread dressing; open the fish, rub the inside lightly with salt and soft butter; lay a thick layer of tomatoes in, then a layer of the bread dressing, alternating them until the fish is well stuffed; then bind with a tape. Lard the fish with strips of salt pork.

Lay in a baking-pan, add one cupful of hot water and one tablespoonful of butter, and bake, basting often. In fifteen minutes take the pan out of the oven and spread the fish with a layer of thinly sliced tomatoes, seasoned with a sprinkling of salt, some melted butter, and a light sprinkling of grated cheese. Bake until the tomatoes are done, then carefully remove to a platter, taking off the tape first. Garnish with parsley and serve.

Pike a la Normandy

2008-08-21T18:15:00.001-07:00

Clean and draw a large fish and tie in a circle. Put into a fish-kettle with sliced onion, a bay-leaf, a pinch of thyme, a sprig of parsley, and salt and pepper to season. Add two cupfuls each of white wine and white stock and enough water to cover. Add a tablespoonful of butter, cover and simmer for forty minutes. Take up the fish, strain the sauce and thicken with two tablespoonfuls each of butter and flour cooked together. Take from the fire, add the yolks of four eggs beaten with the juice of a lemon, and two tablespoonfuls of butter. Strain over the fish and serve.

Stewed Catfish

2008-08-21T06:03:00.000-07:00

Soak the skinned fish in brine for an hour. Put into a saucepan with a chopped onion, cover with cold water, and simmer until they are tender. Take out the fish, season with salt, pepper, and butter, and thicken the liquid in which they were cooked with a tablespoonful each of butter and flour cooked together and mixed with half a cupful of boiling cream. Bring to the boil, add a teaspoonful of minced parsley and one egg well beaten. Pour the sauce over the fish and serve.

Baked Bass with Shrimp Sauce

2008-08-20T05:35:00.001-07:00

Marinate the cleaned fish for an hour in oil and vinegar. Put into a baking-pan with slices of salt pork underneath and on top and sufficient boiling water to keep from burning. Add a teaspoonful of butter to the water and baste two or three times during the hour of baking. Strain the gravy and set aside. Melt one tablespoonful of butter, add one tablespoonful of flour and cook until brown. Add one cupful of the liquid left in the baking-pan, making up the required quantity with boiling water if necessary. Cook until thick, stirring constantly; season with cayenne and lemon-juice, and add half a can of shrimps chopped fine. Bring to the boil, pour over the fish, and serve.

Baked Bass with White Wine

2008-08-19T15:51:00.001-07:00

Put a bass into a baking-dish with salt, pepper and mushroom liquor to season, and enough white wine to moisten. Cover with buttered paper and bake for fifteen minutes. Melt two tablespoonfuls of butter, add three tablespoonfuls of flour, and cook thoroughly. Add two cupfuls of white stock and cook until thick, stirring constantly. Take from the fire and add the yolks of three eggs beaten with a little cold water, and the juice of half a lemon. Add a tablespoonful of butter and the juice in the baking-pan. Pour over the bass and serve.

Blackfish with Fine Herbs

2008-08-19T06:21:00.001-07:00

Put the cleaned fish into a baking-dish with chopped onions, parsley and mushrooms. Gash the fish and fill the incisions with butter and chopped onion. Moisten with equal parts of white wine and stock, cover with buttered paper, and cook in a moderate oven for half an hour, basting frequently. Take out the fish, strain the sauce, and add stock to make the necessary quantity. Thicken with a tablespoonful of butter rolled in flour, and pour over the fish. Cover with crumbs, dot with butter, and brown in the oven. Sprinkle with lemon-juice before serving.

Espagnole Sauce for Fish

2008-08-19T06:16:00.001-07:00

Add a small bay-leaf, a blade of mace, and two cloves, to two cupfuls of white stock. Simmer for fifteen minutes. Cook together two tablespoonfuls of butter and three of flour; add the heated stock and cook until thick, stirring constantly. Add one tablespoonful each of chopped ham, onion, celery, carrot, and parsley, with salt and paprika to season. Simmer for an hour, strain, and serve very hot.

Bordelaise Sauce for Fish

2008-08-19T06:15:00.001-07:00

Fry in butter a tablespoonful of chopped shallots and two minced beans of garlic. Add half a cupful of Claret, a pinch of red pepper, and a pint of Espagnole Sauce. Boil until thick, take from the fire and add lemon-juice and minced parsley to season. Add also a quarter of a pound of beef marrow cut in small pieces and parboiled in salted water. Serve at once.

Baked Pike a la Francaise

2008-08-18T06:11:00.000-07:00

Marinate the prepared fish for two hours in oil and lemon-juice, seasoning with salt, pepper, chopped onion, and minced parsley. Put into the oven in the marinade, adding one cupful of stock and a wineglassful of white wine. Bake slowly, basting as required. Take up the fish, strain the sauce, thicken with a tablespoonful each of butter and flour cooked together, season with anchovy essence, add two tablespoonfuls of butter and two tablespoonfuls of capers. Pour over the fish and serve.

Boiled Pike a la Dubois

2008-08-18T06:10:00.000-07:00

Prepare and clean the fish and cook it in equal parts of white wine and water, adding minced carrots and celery, sweet herbs and parsley, half a dozen pepper-corns, and salt to season. Cook together one tablespoonful each of butter and flour, add two cupfuls of the liquid and cook until thick, stirring constantly. Add a teaspoonful of Worcestershire Sauce and two tablespoonfuls of butter. Pour over the fish and serve.

Baked Pickerel

2008-08-17T21:38:00.001-07:00

Lay the cleaned fish in a baking-pan, spread with butter, season with salt and pepper, and sprinkle with flour. Bake as usual, basting with a cupful of hot water to which has been added a tablespoonful of butter and the juice of half a lemon. Serve with any preferred sauce.

Perch a l'Allemande

2008-08-17T21:36:00.000-07:00

Put two large cleaned perch into a saucepan with two chopped carrots, a sprig of parsley, a celery root, a sliced onion and a pinch of salt. Cover with white wine and simmer for twenty minutes. Drain and keep warm. Take out the onion, parsley and celery root, add half a cupful of chopped mushrooms, and cook for five minutes. Cook with a tablespoonful each of butter and flour thickened together, take from the fire, add a tablespoonful of butter and the juice of two lemons. Pour over the fish and serve.

Stewed Herring

2008-08-17T21:26:00.001-07:00

Clean the fish and cut off the heads. Pack in layers in an earthen pot, and sprinkle salt and pepper over each layer. Chop together carrots and onions, enough to cover the fish, and fry in butter with parsley, a few peppercorns, and a minced clove of garlic. Pour over the vegetables enough white wine to cover the fish, and bring to the boil. Simmer for half an hour, then strain over the fish and cook over a slow fire until done.

Halibut Creole I

2008-08-17T21:25:00.001-07:00

Wash a thick piece of halibut, put on a buttered baking-dish, and season with salt and pepper. Cover with finely minced garlic, add one cupful of canned tomatoes and enough boiling water to keep from burning. Bake until done, basting as required.

Broiled Halibut I

2008-08-17T21:24:00.001-07:00

Cut into steaks, dust with salt and pepper, cover with melted butter, and let stand for half an hour. Dredge with flour and broil. Serve with a garnish of sliced lemon and parsley.

Broiled Haddock I

2008-08-17T21:23:00.002-07:00

Clean and dry a fresh haddock, rub with vinegar, sprinkle with flour, and broil on a well greased gridiron. Serve with Shrimp or Anchovy Sauce.

Baked Flounder

2008-08-17T21:22:00.002-07:00

Clean and split two flounders and take out all the small bones. Lay the fish in a buttered dish, sprinkle with chopped mushrooms, minced parsley, onion, and grated bread-crumbs, season with salt, pepper, and grated nutmeg. Dot with butter and bake. Cook together two tablespoonfuls each of butter and flour, and thicken two cupfuls of milk with it. Season with salt, pepper, lemon-juice, anchovy paste, and minced parsley. Add a tablespoonful of capers, drain the butter from the fish, pour over the sauce, and serve.

Braised Eel

2008-08-17T21:22:00.001-07:00

Skin and clean an eel, cut it into two-inch pieces, sprinkle with salt, and let stand for an hour. Soak in cold water for ten minutes, drain, and dry. Put into a buttered saucepan, seasoning with grated nutmeg, salt, and pepper. Cover with sliced lemon, chopped shallot, minced parsley, and a few pepper-corns. Cover the pan and bake in the oven until the fish is brown. Take out the eel and put into a deep dish. Add to the sauce one cupful of stock, bring to the boil, and thicken with a tablespoonful each of butter and flour cooked together. Boil until thick, take from the fire, add the yolks of three eggs beaten smooth with a little stock, bring to the boil, add a little lemon-juice, strain over the fish, and serve.

Baked Codfish I

2008-08-17T21:21:00.003-07:00

Rub the inside of a small fresh cod with butter and lemon-juice and put on a buttered drainer in a fish-kettle. Rub with butter, sprinkle with chopped mushrooms, shallots, and parsley, lemon-juice, and minced garlic. Pour over the fish three cupfuls of white wine, bring to the boil, and simmer for an hour and a half. Baste as required. Thicken the liquor with butter and flour and serve with the sauce.

Stewed Catfish with Tomatoes

2008-08-17T21:21:00.001-07:00

Slice the fish and fry in butter. When half cooked, add a cupful of water, a chopped onion, a red pepper, and a can of tomatoes. Cook slowly for half an hour and serve with buttered toast.

Blackfish a l'Americaine

2008-08-17T21:19:00.004-07:00

Draw two large blackfish, trim, and clean thoroughly. Put into a baking-dish with two chopped onions fried in butter. Add two cupfuls of cold water and half a cupful of Port wine. Season with salt and pepper, a pinch of powdered cloves, mace, allspice, and thyme, two bay-leaves, a small bunch of parsley, and two leeks. Cover tightly and cook for an hour. Lift out the fish and strain the liquid. Thicken it with a tablespoonful of butter, blended with an equal quantity of flour. Bring to the boil, add two tablespoonfuls of butter, and minced parsley and lemon-juice to season. Pour over the fish and serve.

Baked Bass II

2008-08-17T21:19:00.003-07:00

Split the fish and stuff with seasoned mashed potatoes. Put a little boiling water and a tablespoonful of butter into the baking-pan, and baste frequently while cooking.

Baked Bass I

2008-08-17T21:19:00.001-07:00

Scale, wash, and clean, leaving the head intact. Make a stuffing of two cupfuls of bread-crumbs, one cupful of butter, two eggs well beaten, and enough cold water to make a smooth paste. Season with pepper, salt, grated lemon, minced parsley, thyme, and marjoram. Split the fish, stuff, and sew up. Lay thin slices of salt pork over the fish and put into a baking-pan with a little boiling water seasoned with wine and tomato juice. Bake carefully, basting frequently. The gravy may be thickened and served with the fish.