Seafood cookery from Carteret County kitchens

Select whole fish or fillets appropriate for baking (shad, bass, bluefish, flounder, etc.). Place fish in baking pan in oven at 375 degrees and bake 15-20 minutes per pound. If desired, baste twice during baking with 1 part melted butter and 2 parts water. When baking whole fish: rub salt inside. Cut 3 or 4 deep gashes in each side of fish. Stuff with moist dressing made of 1 1/2 cups browned bread cubes, 1/2 cup chopped celery, 1 tablespoon green pepper, and 1 tablespoon minced onion with melted butter, margarine, or bacon drippings. Pull fish together and fasten with strong wooden picks. Lace with string to hold in dressing. Slip pieces of bacon or salt pork into gashes. When baking sliced fish or large fillets: Season with salt and pepper and spread on soft butter. Place in shallow greased baking pan or have small slices of salt pork in bottom of pan and place fish on top. Mrs. Cecil Morris Atlantic Club TUNA CASSEROLE 1/2 cup green pepper 2 6-ounce cans tuna 1/4 cup chopped onion 1 can milk 1 pound macaroni 1 stick butter 2 cans celery soup Cook macaroni according to package directions. Brown pepper and onion. Add with other ingredients to cooked macaroni and mix well. Pour into casserole and bake at 350 degrees about 15 minutes. Top with cheese if you like. Mrs. Shelby Willis Beaufort Club SALMON SHORTCAKE Blend: 1 can cream of celery soup 1/3 cup milk 1 cup salmon (8-ounce can), drained and flaked 1 cup peas, cooked and drained dash of powdered dill salt and pepper to taste Heat thoroughly. Serve on hot biscuits. 4 servings. SPICY BAKED FISH WITH MUSTARD SAUCE 4 individual fish steaks /2 teaspoon dry mustard 1 tablespoon melted fat 3/4 cup milk (Use % cup water and 1 tablespoon flour 1/4 cup vinegar for spicier flavor) salt and pepper to taste 1/4 cup bread crumbs Place steaks in greased shallow pan. Blend all other ingredients except bread crumbs in saucepan. Stir until thickened. Pour sauce over fish and sprinkle with crumbs. Bake at 350 degrees for 30 to 35 minutes. Serves 4. Mrs. Elizabeth R. Chesson Harkers Island Club FISH A LA KING 2 pounds fish (fresh or frozen) 1 small can mushroom pieces 1 green pepper 2 cups medium white sauce 1 small can pimiento % cup sherry, optional Parboil fish, bone and flake. Saute green pepper. Add fish, green pepper, pimiento, and mushrooms to white sauce. Season with 1 teaspoon paprika and salt to taste. Serve on toast triangles. Serves six generously. Mrs. Wallace Brickman Sound View Club SALT FISH Soak fish overnight, changing water 2 or 3 times. Drain. Place in pot and cover with water. Bring to a boil. Simmer about 5 or 6 minutes. Drain. While fish is boiling, fry about 8 or 10 strips of bacon or salt pork and spoon drippings on the fish. (Melted butter may be used instead.) Mrs. Warren L, Styron Sound View Club POMPANO Cover fish with sliced onion, 1 can cream of celery soup with 1/4 cup water. Season to taste with salt and pepper. Bake in 375 degree oven for 40 min- utes. Margaret Thompson Morehead City PAN FRIED FISH 2 pounds fillets, steaks or 1 teaspoon salt pan-dressed fish 1/8 teaspoon pepper 1 egg 1 tablespoon milk or water 1 cup bread crumbs, cracker crumbs, cornmeal or flour Cut fish into serving-size portions. Sprinkle both sides with salt and pepper. Beat egg slightly and blend in the milk. Dip fish in the egg and roll in the crumbs. Place fish in a heavy frying pan which contains about 1/8 inch melted fat, hot but not smoking. Fry at a moderate heat. When fish is brown on one side, turn carefully and brown the other side. Cooking time about 10 minutes depending on the thickness of the fish. Drain on absorbent paper. Serve immediately on a hot platter, plain or with a sauce. Serves 6. DEEP FAT FRIED FISH