Home › The Waldorf Kitchen › Baked Fillets of Whitefish

Baked Fillets of Whitefish

Scale some large whitefish, split them, remove the backbone, season the fillets with salt and pepper, and dip them in beaten egg, then in breadcrumbs, and again in beaten egg, then in breadcrumbs, and again in beaten egg. Put a lump of fresh lard in a baking dish, heat it, and then put in the fillets. Bake the fish in the oven for twenty minutes, until they are lightly colored. When cooked, drain the grease off the fillets, place them on a hot dish, garnish with fried parsley, and serve with potatoes and a sauceboatful of parsley sauce.

Shell-Fish. Clam Fritters Place some fresh clams into one pan, and the liquor from them into another. Prepare a mixture of broken crackers and flour in equal quantities, and dip the clams first into their own liquor and then into this, repeating this operation three times; finally dipping them into milk, and then again into the flour mixture. Have prepared some boiling lard, drop in a few clams at a time, let them fry for about five minutes; then remove them with a skimmer, place them on a strainer, drain away the fat, and they are ready to be served. The pan containing the lard should be so deep that the clams will be covered when put in.