"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Crunchy Topped Fish with Potato Sticks, by Robin Madson, is from The Madson Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 (4 oz.) fresh or frozen fish 2 t. cooking oil or butter fillets, 1/2 to 3/4 in. thick garlic salt 2 medium baking potatoes 3/4 c. herb-seasoned stuffing mix cut into 3x1/2x1/2 in. sticks crushed
2 T. butter
Thaw fish, if frozen. Rinse and pat dry. Line large baking sheet with foil. Spray with nonstick spray coating. Arrange potatoes in single layer over half of the baking sheet. Brush potatoes with oil or butter. Sprinkle with garlic salt. Bake at 450º for 10 minutes. Meanwhile, stir together stuffing mix and 2 T. butter. Place fish on baking sheet next to potatoes. Sprinkle stuffing mix over fish. Return pan to oven and bake 9-12 min. more or until fish flakes easily and potatoes are tender.
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