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Seafood Recipes

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Baked Fish Rules

This is a general rule, that will cover many kinds of baked fish:

For a fish weighing about five pounds you will need: 3 large, or 5 small, crackers, 1/4 pound of salt pork, 2 tablespoons of salt (divided), 1/2 of a teaspoon of pepper (divided), 1/2 tablespoon of chopped parsley, 1 teaspoon of minced garlic, 2 tablespoons of flour.

NOTE: If the fish has not already been scraped free of scales, scrape, and wash clean; then rub into it one tablespoon of the salt. Set aside.

For Dredging: Mix 2 tablespoons of flour with half tablespoon of salt and 1/4 teaspoon of ground pepper. Set aside.

For Stuffing: Roll the crackers very fine, and add to them the 1/2 tablespoon of chopped parsley, 1 teaspoon of minced garlic, 1 tablespoon of chopped pork, 1/4 teaspoon of ground pepper, 1/2 tablespoon of salt, and cold water to moisten well.


  • Put prepared stuffing into the body of the fish, and fasten together with a skewer.
  • Butter a fish pan or casserole dish and put the fishit into it.
  • Cut gashes across the fish, about half an inch deep and two inches long.
  • Cut the remainder of the pork into strips, and put these into the gashes.
  • Preheat oven to 400°F (205°C).
  • Now put the dish with fish into the baking pan, and dredge fish well with salt, pepper and flour mixture.
  • Cover the bottom of the pan with hot water, and put into a hot oven. Bake one hour, basting often with the gravy from the fish pan, and dredging each time with salt, pepper and flour. The water in the baking pan must often be renewed, as the bottom is simply to be covered with it each time. The fish should be basted every fifteen minutes.
  • When it is cooked, lift fish from the pan, and slide it carefully into the centre of the serving dish on which it is to be served. Pour around it Hollandaise sauce, tomato sauce, or any kind of sauce you like.
  • Garnish with parsley springs and slices of lemon. Serve.

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Helpful Tips
Grandma's Homemade Shortening
Do not throw away small pieces of fat from pork, lamb or steak. Put them on the stove, in a skillet or agate dish and cook them till there is nothing left, but scraps. Then pare a potato, wash clean, cut into thin slices and cook in the fat for a half hour to clarify it. Strain through a cloth. This will be good to fry fritters in and for all purposes, where shortening is needed, except for pie crust.

Pieces of fat, not fit for shortening can be saved in some old utensil and made into kitchen soap.