Saute several slices of diced bacon until crisp; set aside. Saute onion in part of the fat.
Add potatoes.
Cover and cook until tender in boiling water.
Add pieces of whitefish, raw or previously cooked.
Add milk or half and half.
Season with salt and pepper or bouillon cubes.
Serve with diced bacon sprinkled on top of chowder.
Cut 36 (1/3-inch-thick) slices from cucumbers, reserving remaining cucumber. Scoop out and discard some cucumber from center of each round with a melon-ball cutter or a small spoon to create an indentation (leaving bottom intact).
Cut enough of remaining cucumber into 1/4-inch dice to measure 1/2 cup.
Toss diced cucumber with apple, sour cream, shallot, zest, lemon juice, pepper, chopped dill, and salt to taste. Fold in whitefish.
Mound 1 to 1 1/2 teaspoons fish mixture onto each cucumber round. Top with dill sprigs.
he whole gutted skin on whitefish, then cover and refrigerate for
Place the whitefish, mayonnaise, tartar sauce, lemon juice, cream, hot pepper sauce, and black pepper into a food processor. Pulse until smooth, then scrape into a mixing bowl. Stir in the onion, celery, capers, and dill. Refrigerate at least 1 hour before serving to allow the flavors to meld.
In a bowl, mix the teriyaki sauce and stir-fry sauce. Place the whitefish fillets in the mixture, and marinate for about 15 minutes.
Heat the oil in a deep fryer or heavy skillet to 365 degrees F (185 degrees C).
In a shallow bowl, mix the dry potato flakes, flour, seasoning salt, ancho chile seasoning, garlic powder, salt, and pepper. Place each marinated fish fillet into the mixture to evenly coat.
Fry the fish in the heated oil, 1 or 2 fillets at a time, until golden brown and easily flaked with a fork, about 5 minutes.
Preheat oven to 475 degrees F (245 degrees C).
Toss leeks with bacon and 1/4 cup olive oil and place in a baking pan.
Roast in the preheated oven until leeks are softened, about 10 minutes. Add 1 tablespoon thyme and white wine; roast 10 more minutes.
Top with whitefish and drizzle with 2 tablespoons olive oil; bake until the fish flakes easily with a fork, about 10 minutes. Garnish with thyme sprig.
Heat olive oil in a skillet over medium heat. Stir in fennel bulbs and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add whitefish, saffron, fennel seeds, tomatoes, and water. Bring to a boil, cover, and remove from heat. Let sit covered until fish flakes easily with a fork, about 10 minutes.
Coat the bottom of ovenproof casserole with half the oil and place fillets of whitefish in dish.
Heat rest of oil in large skillet and saute onion, pepper, garlic, tomatoes and bay leaf. Add salt and pepper and white wine.
Allow mixture to boil; then pour over fish and bake, uncovered, in preheated 375\u00b0 oven for 10 to 15 minutes or until fish flakes easily.
Place whitefish in glass pie plate.
Sprinkle salt, pepper, garlic salt or powder and paprika to taste.
Place margarine pats on fish.
Slice small onion on top.
Cover with wax paper and heat in microwave on High for 7 to 10 minutes, depending on thickness of fish.
It's done when fish is flaky.
Using chopping board, chop whitefish into flakes, putting in bowl
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Add carrot to onions. Place whitefish fillets into food processor and
Beat eggs.
Salt fish and dip into eggs.
Mix flour, cornmeal and bread crumbs for breading.
Dip fish in breading.
Fry in hot lard for 4 to 5 minutes on each side.
Preheat oven to 400\u00b0F.
Combine first 3 ingredients in a shallow dish.
Melt butter in a shallow baking dish in oven.
Dredge whitefish in flour mixture to coat.
Arrange in baking dish and turn to coat with butter.
Sprinkle with nuts.
Bake 10 minutes or until fish flakes easily.
he first review of this recipe I wanted to add a
f dill. Serve immediately.
Recipe courtesy of SMORGASBORD by Johanna