Panned Fish

Ingredients

• Use Bass, Perch, Herring, Trout or Bream
• season with salt
• season with pepper
• cover with bread crumbs
• Have a fish pan with drippings from salt pork

Method

1. 1

   Clean fish, wipe dry, cut in slices, season with salt and pepper, cover with bread crumbs.

2. 2

   Heat drippings until smoking, place fish and brown quickly on both sides, then cover and cook slowly for 10 to 20 minutes.

3. 3

   Serve hot with creamed potatoes and Worcestershire sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 18. The excerpt below is the record exactly as published.

Use Bass, Perch, Herring, Txout or Bream for panned fish. Clean fish, wipe dry, cut in slices, season with salt and pepper, cover with bread crumbs. Have a fish pan with drippings from salt pork, when it begins to smoke blue, place in the fish and brown quickly on both sides, then cover closely and set back on the range to cook more slowly from 10 to 20 minutes, as size of fish varies. Serve hot with creamed potatoes and Worcestershire sauce. Broiled Salt Mackerel. Wash fish and soak 12 hours in cold water, changing water sev- eral times. Dry mackerel and place on a wire broiler with flesh side down, cook a chestnut brown, then reverse it and cook quickly. Pour over melted butter, season with lemon juice and serVe at once on hot dish. SaJt Mackerel. Soak fish until free of salt. Then put i in skillet and cover with lukewarm water, and cook about 10 minutes. Drain off water, and serve on hot dish with melted butter and hard boiled eggs cut in rings. Scallops. The only edible part of the scallop is the central muscle by which the moUusk opens and closes its shell. Select medium size scallops of a creamy color. To fry scallops rinse in salt water, put in a cloth and dry. Dredge with flour and fry in hot pork fat. Scallops In Shell. Drain 1 pint of scallops and put them in saucepan with 1 table- spoon of butter. Let brown lightly about 10 minutes. Then re- move from pan and chop fine. Melt 1 tablespoon of butter in pan and add 1 small onion minced fine; fry a chestnut brown. Add 1 heaping teaspoon of flour and stir in slowly 1 cup of liquor drained from the scallops. Season with 1 teaspoon salt, white pepper, a KENTUCKY RECEIPT BOOK. 33 I I t ■--■■ I I I I II > I ^^.^mm I dash of cayenne pepper* Mix with the scallops 4 tablespoons of bread crtunbs and the yolks of 3 eggs. Stir well and cook 3 minutes. Pill shells, sprinkle bread crumbs and bits of butter over top, and set in hot oven to brown for 10 minutes. Serve on platter, and garnish with crisp lettuce or other green. Steamed Fish. Clean fish without removing fins or head. Rub inside and out Svith salt, lemon juice and pepper. Place on a buttered paper, and steam until done. Garnish with lemon, serve with Tartare sauce. Small Fish Baked. Prepare fish, and put in baking dish 1 handful of mushrooms, a dash of chopped onion and parsley, pepper and salt, and 1 table- spoon of butter spread in small pieces on fish ; add enough white stock to cover bottom of dish, and the juice of % lemon. Bake until done. Salmon Baked. Take 2 slices of salmon, nearly 1 pound in each, rub on both sides with this seasoning: Two tablespoons salad oil, 1 tablespoon chopped gherkin, 1 shallot chopped, and 1 anchovy chopped, 1 tea- spoon parsley, ^teaspoon Chili vinegar. Wr^-p the salmon in but- tered paper and bake in oven half an hour. Serve in the paper. To Boil or Steam Fish. Use large White fish or Salmon for boiling or steaming. Pre- pare fish, and cover with salt inside and out, leave for 1 hour before cooking. Then wash off salt and put fish in coarse muslin, sew up and drop into kettle of fresh boiling water, or place in steamer over boiling water. Allow 6 minutes boiling for each pound of fish, and test by lifting flesh from bones in thickest part ; if it sep- arates easily, the fish is done. Remove from water and drain. Serve with a cream sauce, and garnish with hard boiled eggs cut in rings. Fish Pie. One can of salmon picked into small pieces and put aside until the pap is made. Put 1 quart of fresh milk to boil. Have about 2 dozen crackers pulverized and add to the milk until about the con- sistency of mush; when almost cool stir into it a quarter of a pound of butter and a little suet. Fill your baking dish with alternate layers of this pap and the fish, beginning and ending with the pap. Between each layer grate a little nutmeg and bake only until it is very warm^ Sauce for Fish. Take the yolks of 2 hard boiled eggs, well pulverized, add mixed mustard, pepper, salt and 3 tablespoons of salad oil and 3 table- 3 84 KENTUCKY BECEIFT BOOK« spoons of vinegar and 1 tablespoon of tomato catsup. Mix well and serve. Fish Sauce. A half pint of milk and cream mixed, 2 well-beaten eggs, juice of half a lemon, salt and pepper. Put on the fire and stir constantly un- til it thickens. Lobster A La Oordelaise. Cut the lobster into 4 pieces cross ways. Take oflf the claws without breaking ; then put the pieces on the fire with a pint or more of white wine, some garlic, thyme, parsley in branches, pepper and salt. Stir once in a while. In about 40 minutes remove the pieces from the fire, dry them and put into another saucepan. In still an- other saucepan fry some shallots and onions in butter, add 2 table- spoons of flour and make a roux. Add the stock in which the pieces have been boiled and let it cook 10 minutes longer, stirring often. Add half pint of good tomato sauce. If too thick, add some of the stock and cayenne pepper. When done add the lobster and stir on the stove a few minutes and they are ready to serve. Use the claws to garnish. Shad oBoe. Put 1 or 2 pounds of roe in enough cold water to cover them, with 1 tablespoon of salt. Let them remain more than 1 hour ; wipe dry, dip in sifted meal, season with pepper

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