Barry’s Forgotten Recipes: Fish Category (120 recipes)

Mother and Daughter Baking in the Kitchen

Rediscover the smells and tastes of your ancestors’ kitchen.

Barry’s Forgotten Recipes is about sharing cookbooks and recipes of our ancestors. From generation to generation, family and friends came together for the main meal of the day and for conversation. Renew the powerful memories of smell, taste, and sharing food.  Remember the traditions that linked generations.

Recipes in this sampling represent over 50 cookbooks from 1832 to 1928 and are represented exactly as they were presented in in the original cookbook.  No correction has been made for grammar, spelling, or punctuation. The recipes are provided for your enjoyment. If you choose to try any recipes, you do so at your own risk without guarantee of satisfaction.

Search suggestions: Barry’s Forgotten Recipes are organized by category. When you click on a category, you will be presented with recipes.  There are three ways to view the recipes:

  1. Click on the listing below and you will be taken to the recipe.
  2. Scroll and page through recipes in the desired category.
  3. In the search box, enter key ingredient (Example: lobster or oatmeal) or type of dish (Example: casserole or turnovers) for which you are looking and click search.  You will be presented with list of options.

Category Recipes

  1.  Recipe: A Dinner of Red Herrings
  2. Recipe: A Fish Pie
  3. Recipe: A Norwegian Fish Dish
  4. Recipe: Bake Fish
  5. Recipe: Baked Fillets of Whitefish
  6. Recipe: Baked Finnan Haddie
  7. Recipe: Baked Haddock
  8. Recipe: Baked Halibut
  9. Recipe: Baked Halibut
  10. Recipe: Baked Herring
  11. Recipe: Baked Salt Mackerel
  12. Recipe: Baked Shad
  13. Recipe: Baked White Fish
  14. Recipe: Belgian Stuffed Shad
  15. Recipe: Blanked Shad
  16. Recipe: Boiled Bass
  17. Recipe: Boiled Fish
  18. Recipe: Broiled Finnan Haddie
  19. Recipe: Broiled Fish
  20. Recipe: Broiled Salt Mackerel, Flemish Style
  21. Recipe: Broiled Shad Roe
  22. Recipe: Broiled Spanish Mackerel
  23. Recipe: Brown Fish Chowder
  24. Recipe: Codfish aLa Lyonnaise
  25. Recipe: Codfish Balls
  26. Recipe: Connecticut Fish Chowder
  27. Recipe: Cream Finnan Haddie
  28. Recipe: Creamed Codfish
  29. Recipe: Creamed Finnan Haddie
  30. Recipe: Creamed Fish
  31. Recipe: Creamed Salmon with Rice
  32. Recipe: Creole Codfish
  33. Recipe: Dressing for Baked Fish
  34. Recipe: Dutch Bake Fish
  35. Recipe: Dutch Bake Mackerel
  36. Recipe: Dutch Salmon
  37. Recipe: East India Fish
  38. Recipe: Escalloped Salmon
  39. Recipe: Finnan Haddies (from Delmonico’s)
  40. Recipe: Fish ala Creme
  41. Recipe: Fish aLa Marselles
  42. Recipe: Fish ala Normandie
  43. Recipe: Fish and Potato Pie
  44. Recipe: Fish Cakes
  45. Recipe: Fish Chowder
  46. Recipe: Fish Chowder (Rhode Island)
  47. Recipe: Fish Croquettes
  48. Recipe: Fish Cutlet
  49. Recipe: Fish Loaf
  50. Recipe: Fish Pudding
  51. Recipe: Fish Sauce
  52. Recipe: Fish Shortcake
  53. Recipe: Fish Souffle
  54. Recipe: Fish Stuffing (Bread)
  55. Recipe: Fish Stuffing, No. 1
  56. Recipe: Fish Stuffing, No. 2
  57. Recipe: Fish Stuffing, No. 3
  58. Recipe: Fish Timbales
  59. Recipe: Fricassee Salmon
  60. Recipe: Fried Eels
  61. Recipe: Fried Eels
  62. Recipe: Fried Halibut, No. 1
  63. Recipe: Fried Halibut, No. 2
  64. Recipe: Fried Perch
  65. Recipe: Fried Perch
  66. Recipe: Fried Salt Mackerel
  67. Recipe: Fried Sea Bass
  68. Recipe: German Stewed Fish
  69. Recipe: Halibut ala Toulonaise
  70. Recipe: Halibut Boiled
  71. Recipe: Halibut Broiled
  72. Recipe: Halibut Cutlets
  73. Recipe: Herring
  74. Recipe: How to Make A Fish Curry
  75. Recipe: Hungarian Bake Herring
  76. Recipe: Jewish Boiled Fish
  77. Recipe: Jewish Getuellte Fish
  78. Recipe: Jewish Stewed Shad
  79. Recipe: Long Island Deep Sea Pie
  80. Recipe: Madras Baked Fish
  81. Recipe: Pickled Rock Fish
  82. Recipe: Pickled Salmon
  83. Recipe: Planked Fish
  84. Recipe: Polish Filled Fish
  85. Recipe: Potted Fish
  86. Recipe: Russian Boiled Fish
  87. Recipe: Russian Pickled Herring
  88. Recipe: Russian Stewed Fish
  89. Recipe: Salmon and Peas Souffle
  90. Recipe: Salmon Baked in Slices
  91. Recipe: Salmon Chartreuse
  92. Recipe: Salmon Loaf
  93. Recipe: Salmon Patties
  94. Recipe: Salt Cod, Vermont
  95. Recipe: Salt Codfish Souffle
  96. Recipe: Salt Fish with Parsnips
  97. Recipe: Sauted Smelt
  98. Recipe: Smoked Salmon
  99. Recipe: Spanish Baked Fish
  100. Recipe: Spanish Codfish
  101. Recipe: Spanish Fried Fish
  102. Recipe: Steamed Fish
  103. Recipe: Steamed Fish
  104. Recipe: Stewed Carp
  105. Recipe: Stewed Carp
  106. Recipe: Stewed Fresh Herring
  107. Recipe: Stewed Snapper
  108. Recipe: Stuffed Smelt
  109. Recipe: Stuffing for Fish
  110. Recipe: Sturgeon Cultets or Steaks
  111. Recipe: Swedish Baked Fish
  112. Recipe: Terrapins
  113. Recipe: To Bake Fresh Salmon Whole
  114. Recipe: To Boil Fresh Codfish
  115. Recipe: To Boil Salt Codfish
  116. Recipe: To Boil Trout
  117. Recipe: To Broil A Shad
  118. Recipe: To Broil Fresh Salmon
  119. Recipe: To Fry Trout
  120. Recipe: Turtle and Snapper

Recipe: Fried Perch

When fried in deep fat, PERCH is found to be very appetizing. To prepare it in this way, secure a PERCH and scale and clean it. Cut it crosswise into 2-inch strips, roll each piece in flour, and fry in deep fat until nicely browned. Serve hot with lemon or with a Sauce of some kind.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Terrapins

Have ready a pot of boiling water. When it is boiling very hard put in the terrapins, and let them remain in it till quite dead. Then take them out, pull off the outer skin and the toe-nails, wash the terrapins in warm water and boil them again, allowing a tea-spoonful of salt to each terrapin. When the flesh becomes quite tender so that you can pinch it off, take them out of the shell, remove the sand-bag, and the gall, which you must be careful not to break, as it will make the terrapin so bitter as to be uneatable. Cut up all the other parts of the inside with the meat, and season it to your taste with black and cayenne pepper, and salt. Put all into a stew-pan with the juice or liquor that it has given out in cutting up, but not any water. To every two terrapins allow a quarter of a pound of butter divided into pieces and rolled in flour, two glasses of Madeira, and the yolks of two eggs. The eggs must be beaten, and not stirred in till a moment before it goes to table. Keep it closely covered. Stew it gently till every thing is tender, and serve it up hot in a deep dish.

Terrapins, after being boiled by the cook, may be brought to table plain, with all the condiments separate, that the company may dress them according to taste.
For this purpose heaters or chafing-dishes must be provided for each plate.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Fried Perch

Having cleaned the FISH and dried them, with a cloth, lay them, side by side, on a board or large dish; sprinkle them with salt, and dredge them with flour. After a while turn them, and salt and dredge the other side. Put some lard or fresh BEEF-dripping into a frying-pan, and hold it over the fire. When the lard boils, put in the FISH and fry them of a yellowish brown. Send to table with them in a boat, melted butter flavoured with anchovy.

Flounders or other small FISH may be fried in the same manner.
You may know when the lard or dripping is hot enough, by dipping in the tail of one of the FISH. If it becomes crisp immediately, the lard is in a proper state for frying. Or you may try it with a piece of stale bread which will become brown directly, if the lard is in order.

There should always be enough of lard to cover the FISH entirely. After they have fried five minutes on one side, turn them and fry them five minutes on the other. Skim the lard or dripping always before you put in the FISH.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Sturgeon Cultets or Steaks

This is the most approved way of Dressing sturgeon. Carefully take off the skin, as its oiliness will give the FISH a strong and disagreeable taste when cooked. Cut from the tail-piece slices about half an inch thick, rub them with salt, and broil them over a clear fire of bright coals. Butter them, sprinkle them with cayenne pepper, and send them to table hot, garnished with sliced lemon, as lemon-juice is generally squeezed over them when eaten.

Another way is to make a seasoning of bread-crumbs, sweet herbs, pepper and salt. First dip the slices of sturgeon, in beaten yolk of egg, then cover them with seasoning, wrap them up closely in sheets of white paper well buttered, broil them over a clear fire, and send them to table either with or without the papers.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Fish Stuffing, No. 3

  •  2 Tb. butter
  •  1 Tb. finely chopped onion
  •  1 Tb. chopped parsley
  •  1/2 tsp. salt
  •  1/8 tsp. pepper
  •  1 Tb. chopped sour pickles
  •  1/2 c. stewed tomato
  •  2 c. stale bread crumbs

Melt the butter and add the onion, parsley, salt, pepper, pickles, and tomato. Pour this mixture over the crumbs, mix all thoroughly, and use to stuff the fish. If the Dressing seems to require more liquid than the stewed tomato, add a little water.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Fish Stuffing, No. 2

  •  1/2 c. milk
  •  2 c. cracker crumbs
  •  1/2 tsp. salt
  •  1/8 tsp. pepper
  •  1/4 c. melted butter
  •  1 Tb. chopped parsley
  •  1 egg

Warm the milk and add it to the crumbs, together with the salt, pepper, melted butter, and parsley. To this mixture, add the beaten egg. When well mixed, use as STUFFING for fish.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)