Preparation:

1. Lay the halibut into salted water for a few hours.
2. Wipe it dry and cut the outer skin, then put it into a dripping pan, basting often with butter and water, and bake for an hour. It should have a nice brown color, and when it can be easily pierced with a fork it is done.
3. Add a little water to the gravy in the dripping pan, stir in a, tablespoonful of walnuts catsup, a teaspoonful of Worcestershire sauce, the juice of a lemon, and thicken the sauce with browned flour, smoothing the flour with a little water. Bring to a boil and serve in a sauce boat.

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Preparation:

1. Take six good sized potatoes, pare and boil; one pound codfish, put it over in cold water, do not let it boil.
2. Mash fish and potatoes together. When hot season with salt and pepper to taste. Add a piece of butter, two eggs beat light with a fork.
3. Fry in boiling lard five minutes, put on sheets of brown paper. Serve hot with some crisp fried bacon.

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Ingredients:
1 1/2 to 2 lb. (0,75-1 kg) fish
2 raw eggs
5 slices white stale bread, chopped into squares
2 tbsp. mayonnaise
3 tbsp. Old Bay Seasoning
1/2 tsp. Worcestershire sauce
finely chopped parsley
1 tsp. baking powder
Salt and pepper to taste
Bread crumbs to coat cakes

Preparation:

1. Cook or steam fish in until color changes.
2. Mix all ingredients together and shape into cakes.
3. Pat with bread crumbs and fry in oil.

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Preparation:

1. Chop sufficient cold fish, boiled previously in water and vinegar, with onion, carrot, and herbs, then freed from bones and skin.
2. Mix with as much mayonnaise dressing as will cover and set on ice 1 hours.
3. Melt some aspic jelly and whip it very stiff, and fill a mould shaped like a cross in alternate layers of jelly and fish.
4. Set aside to harden and turn it out on a bed of lettuce leaves garnished with a border of whole hard-boiled eggs. The originality of this quaint dish lies entirely in the shape of the mould, which must be a square or Greek-cross shape.

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Ingredients:
Some cold fish – boiled, baked or fried – from which all fat, bones and skin have been removed, chopped fine.
One-third as much mashed potato, rubbed to a cream with a little melted butter.
A little white sauce, made of butter “drawn” in milk and thickened with corn-starch, and a beaten egg.
Chopped parsley.
Salt, pepper, anchovy sauce, or walnut catsup, for seasoning.

Preparation:

1. Mix all well together, make into balls, which may be rolled in flour, or in beaten egg, and then cracker-crumbs, before they are fried.
2. Send around sliced lemon with these, which are not good unless eaten hot. These are, as will be seen, a modification of the well-known and time-honored “fish-ball,” but, if properly made, will be found much better.

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Ingredients:
2 cupfuls cold boiled cod – fresh or salted
1 cupful mashed potato
1/2 cup drawn butter, with an egg beaten in
Season to taste

Preparation:

1. Chop the fish when you have freed it of bones and skin. Work in the potato, and moisten with the drawn butter until it is soft enough to mould, and will yet keep in shape.
2. Roll the balls in flour, and fry quickly to a golden-brown in lard, or clean dripping. Take from the fat so soon as they are done; lay in a cullender or sieve and shake gently, to free them from every drop of grease. Turn out for a moment on white paper to absorb any lingering drops, and send up on a hot dish.

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Ingredients:
FISH
8 ounces fresh white fish (cod, flounder, haddock or any white fish of your choice)
1 cup vegetable oil
2 cups flour
1 cup cornmeal
1 egg
1 cup milk
1/2 cup water
Spicy Sauce
1 lemon, cut into wedges

CHIPS
2 Pounds Idaho potatoes, peeled and cut crosswise into 3/4-inch thick chips
oil for deep frying
salt, pepper

Preparation:

1. FISH:
   Combine flour and cornmeal together and set aside in large bowl. Combine egg, milk and water in a medium size bowl and whip together. Dip fish into milk mixture and then coat with cornmeal mixture.
2. Heat oil to medium-high heat in large, flat skillet. Lay fillets in the hot oil from front to back, being careful not to splash. Do not crowd fish into hot oil, or it will be soggy.
3. Cook fish until golden brown (4 to 7 minutes). To check doneness, break open fillet:  it should be white all the way through, with no transparency.
4. CHIPS:
   Soak the potatoes in cold water to cover for 30 minutes before frying. Drain the potatoes and pat dry. Place them in a fry basket and fry in the hot oil for 3 minutes. Lift the basket out of the oil and drain over the fryer. Return the basket to the oil and fry until golden brown, another 3 to 5 minutes. Drain on paper towels. Season with salt and pepper.

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Ingredients:
DOUGH:
1 kg (2 lb) flour
60 g (2 oz) yeast
2 Tbsp salt
1 Tbsp mixed mediterranean herbs (rosemary, thyme, basil)
2 Tbsp olive oil
water
FILLING:
500 g (1 lb) onions, chopped
500 g (1 lb) tomatoes, peeled and chopped
250 g (0.5 lb) anchovies, cut in pieces
100 g (3.5 oz) capers
100 g (3.5 oz) olives, seeded
100 ml (4 fl oz; 1/2 cup) olive oil
salt, black pepper

Preparation:

1. DOUGH: Dissolve the yeast in warm water and leave for 15 minutes. Mix together flour, yeast, salt, herbs and olive oil to make a soft dough similar to pizza dough. Cover and let stand in a warm place for 20 minutes.

 

2. FILLING: Sauté onion in olive oil until softened. Add tomatoes and cook over low heat, uncovered, for 10 minutes. Add anchovies (if you don’t like anchovies, you can substitute them with tuna), capers, olives, salt and pepper.

 

3. ASSEMBLE: Divide the dough in half. Put one half of the dough into a pizza pan. Spoon in filling. Cover with the top crust, using a little water to seal the crusts together. Prick dough with a fork. Brush with olive oil, cover and let stand in a warm place for 15 minutes.

 

4. Bake for 1 hour in 200 C (392 F) oven.

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