Fish Loaf

A lot of left over roast beef and tired of cold beef sandwiches?  Make a meat pie as my mother did. Left over chicken? Mom made chicken pot pie. Ground beef left over? Hash, Shipwreck, or Chili. If we caught a mess of small fish, Mom would fry up the bigger ones and throw the smaller ones in the stock tank to grow up. Nothing was thrown away. If she would have known this recipe for fish loaf even those smaller fish would have graced our supper table.

Small fish have just as many bones as larger fish, but only smaller in size and are definitely harder to fillet. Here’s an easier way to debone small fish to get the delicate white fish flesh needed to make this fish loaf. After scaling, gutting and deheading the fish, drop them into a kettle of boiling water. Gently simmer the fish for 5 minutes before removing them from the water and picking the flesh from the bones.

3 c cooked, deboned fish
3/4 c bread crumbs, finely crushed
6 Tbsp soft butter (margarine would do in a pinch)
2 eggs, slightly beaten
1 tbsp fresh parsley flakes
Salt and pepper to taste

Thoroughly blend all the ingredients. Place the fish mixture into a buttered loaf pan. If you want to keep the bottom of the loaf from browning, place the loaded loaf pan into a larger pan containing 1 inch of water. If you want the loaf bottom to brown, omit the water bath. Bake at 375 degrees for 1 hour. Serve plain or with your favorite sauce.

Keep your fork


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