CAPTION: Amish buggies gather by Indian Lake in Ohio for a day of fishing.
By Kevin Williams
It’s Good Friday today which means, for many, fish! Or a cheese pizza. But fishing is a favorite pastime for many Amish. It’s a great way to get outdoors and get an inexpensive, nutritious supper for the family. You really have to have patience, though, and no when the fish are biting. In the Amish community of Pinecraft, Florida, many Amish enjoy charter deep sea fishing expeditions in the Gulf of Mexico, and Delaware’s Amish community’s close proximity to the ocean also produces some good seafood eats!
The first two recipes come to us from Sherry Gore, an Amish author and cook in Pinecraft, Florida. She’s written a couple of books featuring the unique Florida cuisine of Pinecraft, which, not surprisingly, is heavy on seafood and citrus.
The other recipes come from Lancaster County. Where fresh fish isn’t plentiful, tuna holds sway as a seafood choice. It’s cheap and canned, which means it’ll keep for awhile. So the tuna-noodle recipe is very typical.
Serves: serves 4
- 1 pound walleye, perch, or pike fillets
- 1 /4 cup milk
- 1 cup crushed potato chips
- 1 /4 cup grated Parmesan cheese
- 1 /4 teaspoon dried thyme
- 1 tablespoon dry bread crumbs
- 2 tablespoons butter
- Cut fish into serving size pieces.
- Place milk in shallow bowl.
- In another bowl, combine potato chips, Parmesan cheese, and thyme.
- Dip fish into milk, then coat with the chip mixture.
- Sprinkle a greased 8 inch square baking dish with bread crumbs.
- Place fillets over crumbs and drizzle with butter.
- Bake uncovered for 12 - 14 minutes or until fish flakes with a fork.
The grilled fish dinner below is great with rice and carrots!
- 1 pound fillets of sole
- 1 teaspoon salt
- 1 /2 cup sliced mushrooms
- 1 tablespoons butter
- 1 cup dry cooking sherry
- 2 teaspoons minced onion
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
- Thaw fillets in cold water if frozen.
- Dive into 4 portions.
- Sprinkle each with 1 /2 teaspoon salt.
- In a small pan, cook mushrooms in butter until tender, but not browned.
- Stir in sherry and onion.
- Mix cornstarch and water until smooth.
- Stir into mushroom mixture.
- Cook, stirring constantly, until mixture thickens and boils.
- Boil and stir 1 minute.
- Stir in lemon juice.
- Place one portion fish on four 14 X 10 pieces of double thickness foil.
- Spoon mushrooms over fish and wrap securely in foil,
- Place foil packets on grill 4" from medium coals.
AMISH TUNA EGG SALAD: How about this for an interesting variation on plain ol’ tuna salad? We go off-site for this recipe, check it out here.
Serves: 1 loaf
- 1 can salmon
- 1 /4 cup milk
- 4 cups bread cubes (soft)
- 3 eggs (beaten)
- 1 /4 cup minced green pepper
- 1 /2 cup celery
- 1 /4 cup onion
- 4 tablespoons melted butter
- Moisten bread cubes with eggs and milk.
- Add the rest of the ingredients.
- Shape into a loaf and bake at 350 for 1 hour.
- 8 ounces of macaroni or noodles (cook and drain)
- 1 can tuna (drained and reserved)
- 1 tablespoon minced onion
- 1 can cream of celery soup
- 2 cans of pimentos
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- salt and paprika
- Put macaroni bake in saucepan and add tuna liquid and toss.
- Then add flaked tuna, soup,onion, pimento and half cup cheese.
- Mix well.
- Add sour cream and salt to taste.
- Pour into 2 quart baking dish.
- Bake at 350 for 30 minutes.