Smelts may be cooked with their heads on, or the backbone may be removed and the fish rolled up in the shape of a muff, or they may be skewered in the shape of a ring.
When fried, drain on brown paper and serve on hot platter; garnish with lemon baskets filled with [Mayonnaise Dressing] and parsley.
Any small fish may be fried in the same way; large fish are generally cut in fillets, prepared and fried in the same way.
BAKED FISH
Baked Bluefish
Stuffing
- 2 tablespoons butter
1 cup cracker crumbs or dried bread crumbs
1 teaspoon finely chopped parsley
1 tablespoon chopped pickles
1 teaspoon salt, few drops onion juice
¼ to ½ cup milk or water
Melt butter, add remaining ingredients, and stir lightly with a fork until heated through. If a dry stuffing is preferred, omit liquid.
Wash and wipe bluefish, stuff, and sew. Cut three gashes on either side of fish and insert a slice of salt pork in each gash (if desired fancy, pink the edges of the salt pork). Season with salt and pepper, brush with melted butter, and dredge with flour. Place on a greased fish sheet, or on two four-inch-wide pieces of cheese cloth. Set in dripping pan, surround with finely chopped pork; bake, allowing fifteen minutes to the pound; baste with salt pork fat. There should be sufficient in the pan; if not, try out an additional quantity of pork.