Planked Fish
From Twenty lessons in domestic science, 1916
This method requires less attention than frying.
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 33. The excerpt below is the record exactly as published.
PLANKED FISH service is suitable for any fish weighing three pounds or over. After the housewife has once mastered the planking of a fish it will be found a more agreeable method than frying, as it requires less attention just when there are so many details of the dinner calling for quick attention. Fish for planking are usually shad, white fish, blue fish, pike, Lake Superior trout, and the larger of the cat family, of which the channel eat is the choicest variety. The blue cat follows. 62 Domestic Science LESSON No. 7 Proteins To prepare for planking, split the fish and remove all of the bones, after having prepared according to instructions for frying. The cat fish may be prepared as previously instructed. For family use the heavy white ironstone china platter may be used instead of the plank. The fish plank is an oval-shaped board about one inch thick, made from dry-kilned birch or other suitable wood. A deep groove follows the edge. The plank is heated as hot as can be without scorching. The fish, laid open, is placed skin side down. If the fish under preparation is not a fat fish, baste with a little melted butter, sprinkle with salt and pepper
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