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Baked Bluefish

  • 2 tablespoons butter
  • 1 cup cracker crumbs or dried bread crumbs
  • 1 teaspoons finely chopped parsley
  • 1 tablespoon chopped pickles
  • 1 teaspoon salt, few drops onion juice
  • 1/4-1/2 cup milk or water
Melt butter, add remaining ingredients, and stir lightly with a fork until heated through. If a dry stuffing is preferred omit liquid.Wash and wipe bluefish, stuff, and sew. Cut three gashed on either side of fish and insert a slice of salt pork in each gash (if your little heart desires fancy, pink the edges of the salt pork). Season with pepper and salt, brush with melted butter, and dredge with flour. Place on a greased fish sheet, or on two-four inch-wide pieces of cheese cloth. Set in dripping pan, surround with finely chopped pork; bake, allowing fifteen minutes to the pound; baste with salt pork fat. There should be sufficient in the pan; if not, try out an additional quantity of pork. When the fish is browned on one side, it should be turned, basted and browned on the other. To avoid this turning, many prefer to skewer the fish in the shape of the letter s, and place as if swimming in the pan.
Submitted by Cassyjean - Torrington, CT Jul 13, 2009 15 min 30 min 45 min

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