RecipesGalore.com.au - Recipes for Australians

Select a large, fine fish, clean it thoroughly, put it over the fire with a sufficient quantity of water, allowing for each pound of fish one quart of water; add an onion cut fine and a bunch of sweet herbs.  When the fish is cooked, and is quite tasteless, strain all through […]

Take any kind of light fish that is, cod, cusk, flounder, etc. Skin the fish by starting at the head and drawing down towards the tail; then take out the bones. Cut the fish into pieces about three inches square, and salt and pepper well. Butter such a dish, as you […]

1-1/2 c. cold fish1 c. cold steamed rice1 c. thick white sauceSalt and pepper1 eggCrumbs Mince the fish into small pieces, mix with the rice, and add the white sauce. Season with salt and pepper and shape into croquettes. Dip into slightly beaten egg, roll in crumbs, and fry in deep fat. […]

Five pounds of any kind of fish, (the light salt-water fish is the best), half a pound of pork, two large onions, one quart of sliced potatoes, one quart of water, one pint of milk, two table-spoonfuls of flour, six crackers, salt, pepper. Skin the fish, and cut all the flesh from […]

1/2 pound salt fish or2 pounds fresh fish1 quart potatoes cut in pieces2 tablespoonfuls bacon drippings or other fat1 onion, chopped2 tablespoonfuls corn-meal1 pint milkCrackers If salt fish is used, hold it under running water for a few minutes, then shred it.  If fresh fish is used, Wash it, remove bones if […]

An excellent way in which to utilize a small quantity of fish is afforded by fish chowder. In addition, this dish is quite high in food value, so that when it is served with crackers, little of anything else need be served with it to make an entire meal if it be […]

1 cupful salt codfish4 small potatoes1 egg1/2 tablespoonful butter or substitute1/8 teaspoonful pepper Wash the fish in water and tear into small pieces; wash and pare the potatoes. Cook the fish and the whole potatoes together in gently boiling water, containing no salt, until the potatoes are soft. Drain and shake […]

One pint of finely-chopped cooked salt fish, six medium-sized potatoes, one egg, one heaping table-spoonful of butter, pepper, two table-spoonfuls of cream, or four of milk. Pare the potatoes, and put on in boiling water. Boil half an hour. Drain off all the water, turn the potatoes into the tray […]

If the boiled fish is whole, take off the head and skin, and then place it in the centre of a dish. Have two cold hard-boiled eggs, and cut fine with a knife or spoon.  Sprinkle the fish with this, and garnish either with small lettuce leaves, water-cresses, or cold boiled potatoes […]

Cut in small pieces any cold dressed fish, turbot or salmon are the best suited; mix it with half a pint of small salad, and a lettuce cut small, two onions boiled till tender and mild, and a few truffles thinly sliced; pour over a fine salad mixture, and arrange it into a shape, high […]

(Salmon or Tuna fish) 1 can salmon or tunny (or tuna) fish1 cupful shredded cabbage or sliced celery Drain the oil from the fish; remove the bone and bits of skin. Add the cabbage or celery, and Mayonnaise or Cream Salad Dressing. Arrange on lettuce and garnish as desired. If Cream […]

Cold Boiled Fish1 Lettuce1 EggSalad Dressing Flake up the fish free from skin and bone. Wash and dry the lettuce and shred it up, mix the fish with salad dressing. Put a layer of lettuce at the bottom of the bowl, then one of fish and dressing. Do this alternatively, leaving […]

The stuffing not only helps to preserve the shape of the fish, but also provides a means of extending the flavor of the fish to a starchy food, for bread or cracker crumbs are used in the preparation of most stuffings.  Three recipes for fish stuffing are here given, the first being […]

In appearance, flounder is not so attractive as many other fish, but it is a source of excellent flesh and is therefore much used. A very appetizing way in which to prepare flounder is to fillet it.  Secure a flounder and fillet it in the manner explained earlier. Cut each […]

Scale and wash them well; cut off the heads and fins, and season them with salt, pepper and cloves; pack them neatly in a large jar, and pour on enough cold vinegar to cover them; Put a plate over the top of the jar, and set it in a moderately warm oven, […]

Cut the slices three-quarters of an inch thick, dredge them with flour, or dip them in egg and crumbs; fry them until light brown. This mode answers for all fish cut into steaks. Season well with salt and pepper.
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Have the fish well scalded, washed and drained; cut slits in the sides of each; season them with salt and pepper, and roll them in corn flour; have in your frying-pan hot lard or bacon drippings; if the fish have been kept several days, dip them in egg before rolling them in corn flour, to […]

Cut the eels into pieces about four inches long. Cover them with boiling water, in which let them stand five minutes, and then drain them. Now dip in beaten egg, which has been well salted and peppered, then in bread or cracker crumbs. Fry in boiling fat for five minutes.  Have […]

Boil five or six pounds of haddock. Take out all bones, and
shred the fish very fine.
Let a quart of milk, a quarter of an onion and a piece of
parsley come to a boil; then stir in a scant cupful of flour,
which has been mixed with a cupful of cold milk, and the
yolks of two […]

Cut some slices of fresh trouts (cut off their heads) in the
thickness of your thumb, put them in a stew-pan with a little
onion, white pepper and mace, and a bunch of sweet herbs,
pour over it half a pint of white wine, half a jill of water, and
four ounces of butter (to a pound and half […]