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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This is a 75-year-old family recipe. Buddy is now in his late 70s and can vividly remember his father making this for him as a child. (His[ dad died when he was 7.) His dad worked with the Coast Guard Station in Virginia Beach and this meal was a staple for the station crew as well as his family.] Ingredients:
3 large fresh whole spot fish, cleaned |
1 large yukon gold baking potato, peeled and boiled |
1/4 cup chopped freshly cooked bacon |
1/4 cup finely chopped yellow onion |
cider vinegar |
freshly ground black pepper |
Directions:
1. Steam or boil the fish 7 to 8 minutes. Remove the fish and let cool 3 minutes, then very carefully peel and discard the skin. Slowly remove the meat from the bones using a fork or small knife (take your time with this as the more you pay attention, the fewer small bones you will find in your finished meal).
2. Chop the baked potato into bite-size chunks and add the fish to the potatoes. Top with the bacon and onions, then add vinegar and pepper, to taste. Mix all the ingredients together to a hash, using a fork, and enjoy!
3. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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