Perch

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

Home  |  Fish Information  |  Seafood Soups  |  FISH RECIPES  |  Shellfish Recipes  |  Forcemeats Etc  |  Seafood Sauces  |  Key West Recipes  |  Bibliography  |  Links

 



FoodReference.com
More Seafood Recipes

RECIPES SUITABLE FOR ANY TYPE OF FISH:

  ANY FISH
  Fish a La Creme (1884)
  Baked Fish Directions (1884)
  Baked Fish #1 (1884)
  Baked Fish #2 (1884)
  Small Baked Fish in Crust (1884)
  Baked Fish with Sardelles (1903)
  Fish Balls (1896)
  To Boil Fish (1858)
  Boiled Fish (1884)
  To Broil Fish (1858)
  Broiled Fish (1884)
  Broiled Fish (1903)
  Crimped Fish
  Fish Croquettes (1896)
  Filled Fish (1903)
  To Fry Fish (1858)
  To Fry Fish (1861)
  Fried Fish (1884)
  Fish Hash (1896)
  Indian Curried Fish (1845)
  Planked Fish (1903)
  Potted Fish (1884)
  Fish Pudding, Hollandaise (1903)
  Remnants of Cooked Fish (1884)
  Fish Roes, Fried (1884)
  To Prepare Salt Fish (1884)
  Salt Fish and Ackees (1893)
  Salt Fish Balls (1884)
  Scalloped Fish in Ramikins (1903)
  Sour Fish (1903)
  Stewed Fish (1884)
  Turban of Fish (1896)

FISH ROES, FRIED.
(Mrs. Lincoln's Boston Cook Book, 1884)


Wash the roes and cook them ten minutes in boiling salted water with one tablespoonful of vinegar.   Then plunge them into cold water. Drain, and roll in beaten egg, then in seasoned crumbs, and fry till brown in smoking hot fat.


Scalloped Roes.—
Boil the roes as in the preceding receipt. Drain, and break up lightly with a fork. Sprinkle a layer of the roe in a shallow dish; then rub the yolk of hard-boiled egg through a fine strainer. Add a sprinkling of parsley and a little lemon juice. Moisten with a thin white sauce.   Then another layer of roe, egg, seasoning, and sauce.   Cover with buttered crumbs and bake till brown. If a larger dish be required, use with the roes any cold flaked fish, or a small quantity of cooked rice.

 

Home  |  Fish Information  |  Seafood Soups  |  Fish Recipes  |  Shellfish Recipes  |  Forcemeats Etc  |  Seafood Sauces  |  Key West Recipes  |  Bibliography  |  Links  |  About & Contact


Please feel free to link to any pages of SeafoodFish.com from your website.

For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2012 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 




 





3 Young Chefs