Baked Fish
- large fish
- bowl of bread or cracker crumbs
- quarter of a pound of salt pork chopped fine
- a small onion
- tablespoonful of chopped parsley
- salt and pepper to taste
- flour
- a cupful of water
Only large fish are suitable for baking and all varieties are treated in much the same manner. Scale and clean the fish, leaving on the head and rub with salt. Make a dressing of a bowl of bread or cracker crumbs a quarter of a pound fine, a small onion or a tablespoonful of chopped parsley; pepper and salt to taste; mix thoroughly together and put in the body of the fish. Cut gashes along the back of the fish about an inch apart, into each gash place a small strip of fat pork securing them in place with small skewers; tooth picks will answer nicely, place the fish in the pan and dredge with salt, pepper and flour, put a cupful of water in the bottom of the pan and bake for about an hour, basting frequently. If the water in the pan evaporates, add more.
Submitted by Sep 21, 2009
15 min
30 min
45 min