Last Night's Dinner:

Filed in Gather Food Essential by on August 12, 2008 0 Comments

This was  last nights dinner. It got too late after doing dishes to post. This was really good. Sounds a bit strange but the mixture of mashed potatoes, fish and bacon fat was just OOTW!

When I was in the Outer Banks, we did not have any drumfish and of course, I can't find it anywhere up here, unless it is named something else. I adapted this and used barramundi and some tilapia and everyone loved it. I will make this again. It is very basic food but really tasty, especially with the homemade mashed potatoes!

*  Exported from  MasterCook  *

                           Fish Hatteras Style

Recipe By     : adapted from Feeding the Flock, Hatteras United Methodist
Serving Size  : 4    Preparation Time :0:00
Categories    : Fish                             Main Dishes

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
   1      lb            tilapia — * see note
   4      medium        russet potatoes — peeled & chopped
                        bacon drippings — ** see note
                        onion — chopped
                        cooked bacon — or cracklins

Boil and mash the potatoes. Dice and fry up some bacon, keeping some of the drippings for some other time. Set aside.

Boil the fish with a good amount of salt in ample water and cook until tender, depending on thickness of fish it could take anywhere from 7-14 minutes. Lift out in 2-3 piece and set on a platter to be mixed into the potatoes later.

For each serving, place a heap of mashed potato, a large hunk of fish, a spoonful of bacon or cracklins and some chopped onion. Mix thoroughly, season with more drippings, salt and pepper if desired.

I served the fish and potatoes with corn on the cob.

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NOTES : Risa's notes:

* The original recipe called for Drumfish, which is a local fish on Cape Hatteras. I can't find it or get it locally so I used tilapia, easily found locally.
** I roasted 4 strips of bacon earlier in the day and kept the drippings. I crushed up the bacon and then heated it up again right before serving, used some of it for cooking.

Original recipe says that you can either mix the fish into the potatoes at the table or in the kitchen, garnishing with hard boiled eggs and parsley if you wish.

Feeding the Flock, Favorite Recipes of Hatteras United Methodist Church Family, Hatteras, NC, Copyright 2005 by Cookbook Publishers, Inc, Lenexa, KS

RisaG

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