Magazine collector Jaine Rodack has uncovered classic dishes from as early as 1870.
Results 1 - 10 of 36 for fried haddock
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Heat 1/4-inch of fat until very hot. Cut haddock in serving pieces. ... hot oil. Fry 5 minutes, turning once. Drain on paper towel. Makes 3 or 4 servings.
Cut haddock into small serving ... into a batter. Dip fish into batter and cook in deep hot fat (375 degrees) for 5 minutes, turning once. Serves 2 people.
Make the Sauce: ... finished with the Haddock. Prep the ... time may vary slightly. Cook this fish until it's just barely done, and remains moist. 'n Ron
In a bowl beat Eggs. In another bowl combine next five ingredients. Dip fillets in egg, then coat with cornmeal mixture. Heat Oil in skillet. Fry ...
Thaw fillets, just to get the wrappers off. Heat oven to 475 degrees. Sprinkle both sides with salt and pepper. Place in ends of cake pan, leave ...
Wash fish and pat dry with paper towels. Blend flour, salt, pepper, onion powder and dill weed in a flat pan, a bread pan works well. Dip fish in the ...
Mash or mix together fish, egg, butter, salt and pepper, chopped onion, parsley, and potatoes. Form into cakes and coat with bread crumbs. Brown both ...
Steam vegetables 10 minutes. Cut fish into 1" cubes, fry 10 minutes in oil with sliced onion. Prepare 2 packages of Rice-a-Roni, add 1 large package ...
Cut fresh or ... Top with hot fried fish. Spread 1 ... tablespoon finely chopped dill pickle, 1 tablespoon finely chopped onion and 1 teaspoon lemon juice.
Coat fish with cornstarch. Heat skillet (325 degrees). Add oil, heat thoroughly. Fry fish on both sides until golden brown. Remove from pan. Quick ...
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