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Barbecued Fish


  • fish
  • juice of 1 lemon
  • 2 tablespoons of melted butter
  • 1 tablespoon of catsup
  • 1 tablespoon of minced parsley
  • 1 tablespoon of Worcestershire sauce
  • 1/2 cup of water
  • 1 tablespoon of cornstarch
  • 1/4 teaspoon of mustard
  • 1 teaspoon of paprika
  • 1 teaspoon of salt


Use the large size fish: black striped bass, cod, white or rock fish. In the early spring, shad may be used. Scale and cleanse the fish and split down the back. Remove the fins and head and place in well-greased gridiron and cook until brown. Lift to a hot dish and cover with boiling mixture, made as follows: Place lemon juice, butter, catsup, parsley, Worcestershire sauce, water, cornstarch, mustard, paprika, and salt in a small saucepan. Stir to blend well and then bring to a boil. Cook slowly for three minutes and then spread over the fish and serve.


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Mrs. Wilson's Cook Book (1920).

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