Baked Fish In Newspaper
Contributed by Grace Bridges.
Ingredients
- 1 drawn white fish (Flounder or Pickerel)
- Bread crumbs
- Raw chopped onions
- Chopped celery
- Poultry seasoning
- Salt and pepper
- One double fold of newspaper
Method
- Make sure inside of whole fish is removed but leave on skin and scales (the head if desired).
- Stuff fish with bread crumbs, raw chopped onions, chopped celery, poultry seasoning, salt and pepper.
- Take one double fold of newspaper. Lay fish on paper. Wrap tightly making sure to tuck in the ends.
- Place wrapped fish in shallow baking pan. Bake at 340 oven for 1 1/2 hours.
- When fish is done, remove newspaper, the skin and scales will stick to the paper, leaving moist fish steaks ready to eat.
Notes from the transcription
- The good taste of fish cooked in this method results from the newspaper absorbing the oil from the fish.
- A 4 lb. fish will serve 4 persons. Serve with tartar sauce or lemon slices.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.