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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is from The Spice Cookbook from 1964...a treasure of a cookbook from the in-laws! We usually serve this with Curried Cashew Nuts. We like to make this when we have friends over, but make sure whoever's eating it is adventurous! (it's not weird or anything, our friends just like bland food, I guess!) Ingredients:
3 -4 lbs worth of whole fish (we usually use a couple of whole fish) |
1 teaspoon salt |
1/8 teaspoon ground black pepper |
2 1/2 cups soft breadcrumbs |
1 tablespoon instant minced onion |
1 teaspoon salt |
1 teaspoon curry powder |
1/4 teaspoon garlic powder |
1/8 teaspoon ground black pepper |
2 tablespoons butter or 2 tablespoons margarine, melted |
1 tablespoon hot water |
1 tablespoon salad oil (approximate) |
Directions:
1. Pre-heat oven to 325 degrees F.
2. Scale, clean and clean fish thoroughly.
3. Mix salt and pepper and rub all over inside the body cavity of the fish.
4. Mix together the next 8 ingredients and fill the body cavity of the fish with the stuffing-like mixture.
5. Secure the opening of the body cavity closed with toothpicks or skewers.
6. Make a 3 inch long and 1/4 inch deep slash slash across the top of the fish, so it doesn't crack.
7. Brush the oil over the fish, just enough to lightly coat it. You can use a different kind of oil, if you prefer.
8. Lightly grease a rectangular baking dish, and lay the fish inside the pan.
9. Cook in pre-heated oven for about 50 minutes.
10. Test the fish with a fork: if it is flaky, then it's done, if not, then cook longer, watching carefully.
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