| Fish Pudding |
| (they really should call it something less gross sounding). 1 and 2/3 lb. of white fish (snapper, cod, pollock -- I used tilapia) 2 tablespoons of grated union 2 tablespoons + 2 teaspoons of lemon juice 1/3 stick of butter, melted 3 tablespoons of cracker crumbs 1 teaspoon of salt 1 and 1/3 cup of milk dash of tobasco 1/4 teaspoon of baking soda 1/4 cup chopped parsley 4 eggs, very well beaten (frothy/foamy) 1 tablespoon dry sherry cracker crumbs to cover + butter pats Spray a two-quart casserole dish with Pam or rub with butter. Boil fish in shallow pan of water just until cooked (don't overcook). Remove fish from pan and press with paper towels to remove excess water. Break fish into flakes and remove any bones. Mix fish in large bowl with all other ingredients EXCEPT eggs. When everything is mixed, add eggs last, folding in. Smooth into casserole dish and cover with cracker crumbs. Dot with butter. Bake at 450 for 15 minutes then reduce to 350 for 30 minutes or until set. Serve with tartar sauce + parsley & lemon garnish. |
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