RecipesGalore.com.au - Recipes for Australians

Here are two good recipes for stewed fish
Stewed fish recipe - 1
Like boiling, stewing extracts flavor and nutriment from fish.
The process differs, however, in that the fish is cooked gently by simmering. This cookery method is employed for fish that is inclined to be tough. Usually, vegetables, such as carrots and onions, are cooked […]

When an extremely tasty dish that will afford a change from the usual daily routine of meals is desired, sauted salt mackerel will be found very satisfactory.
Freshen salt mackerel that is to be sauted by putting it into a saucepan and covering it with cold water.
Place this over the fire, and allow […]

A variety of fresh-water fish that finds favor with most persons is pickerel.
When this fish is to be sauted, scale and clean it and cut it crosswise into 2-inch strips. Then roll each piece in flour, sprinkle it with salt and pepper, and saute the slices in hot fat.
When one side is sufficiently […]

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 frying pan, allow it to […]

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 cut below the […]

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 fat, first on […]

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 butter, seasoning and the hot […]

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. Add the salt, pepper, […]

We need
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 add the fish, which has been […]

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 first.
Fresh […]

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 a quarter of […]

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 proportion to the quantity […]

Place the fish 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. Put the […]

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 egg and […]

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 pepper to taste. […]

Ingredients
1-1/2 c. cold fish
1 c. cold steamed rice
1 c. thick white sauce
Salt and pepper
1 egg
Crumbs
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. Drain and serve with […]

This is a very yummy recipe for whitefish.
When whitefish of medium size can be secured, it is very often stuffed and baked whole, but variety can be had by cutting it into fillets before baking it. Besides producing a delicious dish, this method of preparation eliminates carving at the table, for the pieces can be […]