Stuffed fish fillets
¾ cup finely cut celery
3 tablespoons finely chopped onion
6 tablespoons cooking fat or oil
3 cups bread cubes
¾ teaspoon salt
Pepper
2 tablespoons chopped parsley
1 teaspoon thyme or other savory seasoning
1 pound small fish fillets
Fine dry crumbs
2 tablespoons fat
Cook celery and onion in fat or oil for a few minutes.
Add bread cubes and seasonings, and mix well.
Place stuffing on skin side of salted individual fillets. Roll and fasten with toothpicks.
Roll the stuffed fillets in fine crumbs and brown in fat in a fry pan. Cover and cook over low heat until tender—about 10 minutes.
Menu Suggestion
Serve with tartar sauce, boiled or baked potatoes or squash, green lima beans, cabbage and carrot salad, and lemon pie.
For Variety
Lay one fillet in greased baking dish; brush with melted fat or with oil, sprinkle with lemon juice, and cover with stuffing. Place second fillet on stuffing, sprinkle with crumbs, dot with fat, and bake uncovered at 350° F. (moderate oven) about 35 minutes. Baste occasionally with melted fat.