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Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

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HADDOCK RECIPES:

  ANY FISH
  ANCHOVIES
  BLUEFISH
  CARP
  CODFISH
  EELS
  HADDOCK
  Haddock w/Oyster Stuffing (1896)
  HALIBUT
  HERRING
  MACKEREL
  PERCH
  REDFISH
  ROCK FISH
  SALMON
  SEA BASS
  SHAD
  SMELT
  SOLE
  STURGEON
  TROUT

BAKED HADDOCK WITH OYSTER STUFFING
(Boston Cooking-School Cook Book, 1896)

Remove skin, head, and tail from a four-pound haddock. Bone, leaving in large bones near head, to keep fillets in shape of the original fish.

Sprinkle with salt, and brush over with lemon juice.

Lay one fillet on greased fish-sheet in a dripping-pan, cover thickly with oysters, cleaned, and dipped in buttered cracker crumbs, seasoned with salt and pepper.

Cover oysters with other fillet, brush with egg slightly beaten, cover with buttered crumbs, and bake fifty minutes in a moderate oven.

Serve with Hollandaise Sauce.

Allow one pint oysters and one cup cracker crumbs.

 

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