Frozen Fish Fillets

Ingredients

• 1 pkg. thawed fish fillets
• 1/2 cup bread crumbs
• 1/4 tsp. salt
• 3 tbsp. melted butter
• 3 tbsp. milk
• Dash paprika
• and oregano

Method

1. 1

   Separate and dry fillets on paper towels.

2. 2

   Combine crumbs, seasoning and 2 tablespoons melted butter.

3. 3

   Dip fillets in milk, then in buttered crumbs.

4. 4

   Place in well-greased shallow baking dish.

5. 5

   Pour rest of butter over fillets and bake 10 to 15 minutes in hot oven (450-500° F.).

6. 6

   Serves 4.

Nutrition per serving

As published

This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 1. The excerpt below is the record exactly as published.

Frozen Fish Fillets 1 pkg. thawed fish fillets Vl cup bread crumbs Va tsp. salt 3 tbsp. melted butter 3 tbsp. milk Dash papriko ond morjoron Separate and dry fillets on paper towels. Combine crumbs, seasoning and 2 tablespoons melted butter. Dip fillets in milk, then in buttered crumbs. Place in well-greased shallow baking dish. Pour rest of butter over fillets and bake 10 to 15 minutes in hot oven (450-500° F.) Serves 4. "~^ Baked Mullet with Cheese Sauce 1 chopped onion 1 cup milk 1 2'/j.|b. mullet 1 7-oz. pkg. spreading cheese. sliced I'/J tsp. Worcestershire souce 1 tsp. dry mustard 1 tsp. salt V2 tsp. pepper Place onion and half the cheese in cavity of fish. Place remain- ing cheese on top of fish. Add remaining ingredients to milk and pour over fish. Bake in hot oven (400° F.) for 25 to 30 minutes. Serves 4. Baked or Broiled Mullet with Creamed Roe Mullet and roe 2 tbsp. flour Boiling water '/z cup cream 3 tbsp. dry white wine or lemon juice 2 egg yolks Va tsp. salt Salt, pepper 2 tbsp. butter Buttered cornflakes or bread crumbs 1 tbsp. finely chopped onion Lemon slice, parsley, etc. for garnishing Cover mullet roe with boiling water. Add dry white wine or lemon juice and 14 teaspoon salt. Simmer for 15 minutes. Drain. Remove outside membrane from fish roe. Mash the roe. Melt butter in saucepan and add onion. Saute for 5 minutes. Add the roe and stir in flour and cream. When these ingredients are hot and well blended remove from fire. Stir in egg yolks. Season the roe well with salt, pepper, dry white wine or lemon juice. Keep hot. Bone a 3- or 4-pound mullet. Place it skin side down on well greased broiler rack, flat pan or plank. Season the fish with salt, freshly ground pepper. Brush with melted butter. Broil gently about 15 minutes. Remove fish from the oven and spread thin part with creamed roe. Cover with buttered cornflakes or bread crumbs. Return it to the broiler to brown evenly. Serve garnished with lemon slice, parsley or watercress, pickled beets, cucumber, etc. Baked Mullet With Tomato Sauce 1 3-lb. mullet 1 tbsp. Worcestershire sauce Salt and pepper 1 tbsp. catsup Flour 1 tsp. chili powder 6 tbsp. melted butter Vi lemon, finely sliced I/^ cup chopped onion 2 bay leaves 2 cups chopped celery 1 clove minced garlic Va cup chopped green pepper 1 tsp. solt 3 cups canned tomatoes Dash red pepper Dredge mullet inside and out with flour, salt, and pepper. Place in a baking pan with melted butter. Simmer chopped onion, chop- ped celery and chopped green pepper for 15 minutes. Add toma- toes, Worcestershire sauce, catsup, chili powder, lemon, bay leaves, garlic, salt and red pepper. Simmer until celery is very tender. Press these ingredients through a potato ricer. Pour the sauce around the fish. Bake the fish in a moderate oven (350° F.) for about 45 minutes. Baste frequently with sauce. Fried Fish 2 lbs. fillets, steaks or pan-dressed 1 egg fish 1 tbsp. milk or water 1 tsp. salt 1 cup bread crumbs

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