MUDD FISH
another great one frome the little red book.while putting the book together one of the firefighters pulled this wounderful recipe on me...wanted to share a little humor with you...
Provided by ann hugo
Categories Weeknight
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- on a cypress board lay fish, sprinkle with salt and pepper,take and lay in sun make sure it is a bright sunnie day and hot.
- let lay in the sun for about 8 hours.
- take and remove fish from cypress board.
- then you eat the cypress board.
Nutrition Facts :
PERFECT TEN BAKED COD
Simple, fast, and delicious describes this baked cod recipe. Bake for two sets of 10 minutes each and you have the perfect ten dinner! This recipe was a favorite request from a local restaurant. They closed after years in business and we are happy to share a version of their most requested recipe. I serve this with rice pilaf and fresh spinach that has been lightly seared in olive oil and garlic. Yummy!
Provided by Pam
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
- Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
- Coat both sides of cod in melted butter in the baking dish.
- Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
- Garnish baked cod with parsley and green onion. Serve with lemon wedges.
Nutrition Facts : Calories 279.9 calories, Carbohydrate 9.3 g, Cholesterol 71.5 mg, Fat 16.1 g, Fiber 0.4 g, Protein 20.9 g, SaturatedFat 8.2 g, Sodium 282.3 mg, Sugar 1.2 g
NORTH CAROLINA FISH MUDDLE
Provided by Nancy Harmon Jenkins
Categories dinner, one pot, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Clean and scale fish, cutting off head and tail. Place the fish, and its head with other ingredients for court-bouillon in a large pot. Cover with cold water and simmer just until meat flakes from bones.
- Remove pot from heat and let cool. Remove fish and pick out all fish bones. Set meat aside. Strain broth, discarding the solids. Return liquid to pot and reduce over high heat to about 1 cup.
- Meanwhile, to prepare muddle, heat a large pot over medium heat and put in salt pork and water. When pork cubes are edged with brown and fat is translucent, add chopped scallions and celery and cook until moist and limp.
- Pour in reduced broth and diced potatoes and simmer until potatoes are soft, about 15 minutes. Then gently stir in fish and simmer 10 minutes more, tasting for seasoning, and adding salt and pepper as necessary. Ladle muddle into soup bowls, garnishing servings with minced fresh parsley. Serve at once, accompanied by lemon wedges and griddle cornbread (see recipe).
Nutrition Facts : @context http, Calories 531, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 19 grams, Fiber 5 grams, Protein 57 grams, SaturatedFat 6 grams, Sodium 1145 milligrams, Sugar 3 grams
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