Recipes > Seafood > Butterfish, Creole

Butterfish, Creole

Instructions

Cleanse the fish and wash well and then drain. Now roll lightly in flour and brown in hot fat quickly. Place in a baking dish and add the sauce. Bake in the oven for twenty minutes and then serve from the dish. Other fish may be used in place of the butter fish.

Sauce

Ingredients

  • 1 cup of stewed tomatoes
  • 4 onions, chopped fine
  • 1 teaspoon of salt
  • 1 teaspoon of paprika
  • 1/2 teaspoon of thyme

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Source

Mrs. Wilson's Cook Book (1920).


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