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Butter-Crumb Cod Casserole rec.food.cooking/Gloria Puester (2002)
This one's a keeper! (Not canned, fish, though.) Easy and delicious, works with any firm white fish but best with cod.
1 1/4 cups coarsely crushed cracker crumbs (Ritz or Town House provide the best flavor) 1/2 cup melted butter 1/2 cup finely chopped celery 1/2 cup finely chopped green (bell) pepper 1/4 cup finely chopped green or mild onion 1/4 cup finely chopped parsley 1 tsp. dry mustard 1/2 tsp. salt 3 Tbsp. sliced black olives 3 or more drops Tabasco sauce or other hot sauce 1/4 cup milk
1 lb. to 1 1/2 lb. fresh or frozen cod cut into 1 inch cubes (You can do this with more fish but need to adjust the remaining ingredients and casserole size proportionally.)
Preheat oven to 350 degrees F.
In a large bowl, combine all ingredients, adding fish last. Mix well.
Turn into 1 1/2 quart buttered baking dish. Bake 20-30 minutes, or until fish flakes easily and crumbs are golden brown. Serve with lemon wedges, salad, and oven-browned potatoes.
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