Family Recipes: Now & Then

Selected recipes - some from family, friends and papers, ancestors and unknown sources. No guarantees: some of these are tried-and-true, others are just 'tried' recipes. #history #food

Sunday, July 11, 2010

Ah Hong’s Fish

Ann Charity Tilton (Higgins) – source: a newspaper or magazine

 Ah Hong's Fish
1 package frozen fish, thawed
1 egg, beaten
2 Tbs flour
2 Tbs oil (for pan)
½ cup minced onion
¾ cup chopped celery
¼ cup catsup
salt and pepper
2 Tbs sugar
2 Tbs. vinegar

~Make batter from egg and flour.
~Dip serving-sized fish into batter and brown fish in pan (with hot oil).
~Mix catsup, vinegar and sugar and add to fish in pan.
~Bring to a boil.
~Add celery and onions, salt and pepper.
~Cook 2-3 minutes.
Fish lovers, this recipe is not for you.
Once upon a time my family didn't eat fish, and once upon a time we had to skip meat on Friday. So, my mother, the 'chef' in the family who was married to a Roman Catholic & raising her children in the church, dutifully cooked fish. Many of her children (I was one) did not like fish.
This recipe makes liberal use of masking to disguise the pungently offensive odors and flavors of fish.
For a time, thanks to catsup,  “Ah Hong’s” had a good run.

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