Fish a la Creole

Ingredients

• To a 4-5 lb Red fish
• 2 lb can strained tomatoes
• 1 medium size onion
• salt to taste
• pepper to taste
• 1/2 lb butter
• 1 cup soup stock or water
• 1 cup cracker crumbs

Method

1. 1

   Start frying the fish in the butter, cover with crumbs, with onion, tomato, and seasoning, bake for 45 minutes or 1 hour.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 4. The excerpt below is the record exactly as published.

Fish a la Creole. To a 4 — 5 lb Red fish ; 2 lb can strained tomatoes ; 1 medium size onion; salt and pepper to taste; % lb butter; cup soup stock or water; 1 cup cracker crumbs. Start frying the fish in the butter, cover with crumbs, with onion, tomato and seasoning, bake 4§ minutes or 1 hour. MRS. FRITZ KNUST. Salmon Croquettes. 1 can salmon; 4 medium sized Irish potatoes; 2 eggs. After draining the salmon and removing the bones and skins; mix with the potatoes previously boiled and mashed. Add the well-beaten eggs, and pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.