RecipesGalore.com.au - Recipes for Australians

Slices of halibut, when firm in texture and cut about 3/4 inch thick, lend themselves very well to sauteing. Secure the required number of such slices and sprinkle each with salt and pepper. Then spread melted butter over each steak, and roll it in fine crumbs. Place fat in a […]

To be most satisfactory, smelts are generally sauted. Fish of this kind are prepared for cooking by cutting off the heads and removing the entrails through the opening thus made; or, if it is desired to leave the heads on, the entrails may be removed through the gill or a small slit […]

Without doubt, the most popular way to prepare fish is to saute them. This method may be applied to practically the same kinds of fish that are fried or broiled, and it is especially desirable for the more tasteless varieties. It consists in browning the fish well in a small quantity of […]

One pint of finely-chopped cooked salt fish, eight good-sized potatoes, three-fourths of a cupful of milk or cream, four eggs, salt, pepper, two generous table-spoonfuls of butter. Pare the potatoes and boil thirty minutes. Drain the water from them, and mash very fine; then mix thoroughly with the fish. Add […]

Six large potatoes, one pint and one cupful of milk, two table-spoonfuls of butter, a small slice of onion, one pint of cooked salt codfish, salt, pepper, one large table-spoonful of flour. Pare the potatoes and boil half an hour; then drain off the water, and mash them light and fine. […]

One pint of cooked salt fish, one pint of milk or cream, two table-spoonfuls of flour, one of butter, six eggs, pepper. Put milk on to boil, keeping half a cupful of it to mix the flour. When it boils, stir in the flour, which has been mixed smooth with the milk; then […]

Soak a salt shad a day or night previous to cooking, it is best to drain an hour before you put it to the fire; if it hangs long exposed to the air, it loses its flavor: grease the gridiron to keep it from sticking; have good coals, and put the inside down […]

Rub the fish with salt and pepper, and a little cayenne on the inside; put it in an oval stew-pan. To a fish that weighs six pounds, put a pint of water; when it is about half done; season it well with salt and pepper, and a little mace or cloves;  rub […]

Like planked steak, planked fish, which is a dish that appeals to the eye and pleases the taste. The fish is baked on the plank and then surrounded with a border of potatoes, the fish and potatoes making an excellent food.  To prepare planked fish, thoroughly clean and bone a medium-size […]

Take a fine, fresh salmon, and, having cleaned it, cut it into large pieces, and boil it in salted water as if for eating. Then drain it, wrap it in a dry cloth, and set it in a cold place till next day. Then make the pickle, which must be in […]

Place them in a thick bottomed frying pan with heads all one way. Fill the spaces with smaller fish. When they are fried quite brown and ready to turn, put a dinner plate over them, drain off the fat; then invert the pan, and they will be left unbroken on the plate. […]

Cut off the head of a codfish weighing five pounds. Remove bones from the fish, and fill it with a dressing made of half a pint of oysters, a scant pint of bread crumbs, a fourth of a teaspoonful of pepper, two teaspoonfuls of salt, two table-spoonfuls of butter, half an onion, an […]

Pour boiling water over a large mackerel and let stand for ten minutes; take out and dry thoroughly by draining on a sieve or clean towel. Remove the head, tail and fins, and skin and bones. Shred the fish finely and mix with one large onion, well chopped. Add mustard, vinegar, and […]

Cut halibut into steaks or cutlets about an inch thick. Wipe them with a dry cloth, and season them with salt and cayenne pepper. Have ready a pan of yolk of egg well beaten, and a large flat dish of grated bread crumbs.  Put some fresh lard or clarified beef dripping […]

This way of cooking fresh salmon is a pleasant change from the ordinary modes of  cooking it. Cut one and one-half pounds of salmon into pieces one inch square; put the pieces in a stewpan with half a cupful of water, a little salt, a little white pepper, one clove, one blade […]

When fried in deep fat, perch is found to be very appetizing. To prepare it in this way, secure a perch and scale and clean it. Cut it crosswise into 2-inch strips, roll each piece in flour, and fry in deep fat until nicely browned. Serve hot with lemon or with […]

Very small fish or slices of larger fish are often fried in deep fat. When they are prepared in this way, they are first dipped into beaten egg  and then into crumbs or corn meal to form a coating that will cling to their surface. Coated with such a material, they […]

Most of the smaller fish (generally termed pan-fish) are usually fried. Clean well, cut off the head, and, if quite large, cut out the backbone, and slice the body crosswise into five or six pieces; season with salt and pepper. Dip in Indian meal or wheat flour, or in beaten egg, […]

Ingredients: 3 pints Fish Stock, 1 pint Milk, Cornflour, Vegetables and Fish.  Remove all the fat from the fish stock and put it into a saucepan with six white peppercorns, an onion, one slice of turnip, a fagot of herbs, and some carrot. Boil this together for twenty minutes, then strain […]