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Whitefish Fillets Supreme

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  Whitefish fillets 1 Pound
  Flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Paprika 1⁄4 Teaspoon
  Celery salt 1⁄8 Teaspoon
  Thyme 1⁄8 Teaspoon
  Vinegar 1 Tablespoon
  Shortening 3 Tablespoon
  Chopped parsley 2 Teaspoon
  Milk 1 Cup (16 tbs)
  Grated cheese 1⁄2 Cup (8 tbs)
  Onions 2
  Soft bread crumbs 1⁄2 Cup (8 tbs)

Cook whitefish for 5 minutes in boiling water to which vinegar has been added; drain.
Melt 2 tablespoonfuls shortening in saucepan.
Add flour, salt, pepper, paprika, celery salt, thyme and parsley; blend well.
Stir in milk gradually; cook, stirring, over low heat, until thickened.
Blend in cheese, stirring constantly, until melted.
Saute onions in remaining shortening in skillet until transparent.
Place onions in greased 6 x 10-inch baking dish; add whitefish.
Pour cheese sauce over fish; sprinkle with crumbs.
Bake at 425 degrees for 25 minutes or until fish flakes easily with a fork.

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