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    Home » Everything Amish » Plain Culture

    5 Amish Fish Recipes

    Published: Apr 14, 2017 · Updated: Mar 16, 2021 by Kevin Williams | 2 Comments

    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.

    AMISH BAKED FISH
     
    Print
    Prep time
    20 mins
    Cook time
    15 mins
    Total time
    35 mins
     
    Serves: serves 4
    Ingredients
    • 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
    Instructions
    1. Cut fish into serving size pieces.
    2. Place milk in shallow bowl.
    3. In another bowl, combine potato chips, Parmesan cheese, and thyme.
    4. Dip fish into milk, then coat with the chip mixture.
    5. Sprinkle a greased 8 inch square baking dish with bread crumbs.
    6. Place fillets over crumbs and drizzle with butter.
    7. Bake uncovered for 12 - 14 minutes or until fish flakes with a fork.
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    3.5.3226

    The grilled fish dinner below is great with rice and carrots!
    GRILLED FISH DINNER
     
    Print
    Ingredients
    • 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
    Instructions
    1. Thaw fillets in cold water if frozen.
    2. Dive into 4 portions.
    3. Sprinkle each with 1 /2 teaspoon salt.
    4. In a small pan, cook mushrooms in butter until tender, but not browned.
    5. Stir in sherry and onion.
    6. Mix cornstarch and water until smooth.
    7. Stir into mushroom mixture.
    8. Cook, stirring constantly, until mixture thickens and boils.
    9. Boil and stir 1 minute.
    10. Stir in lemon juice.
    11. Place one portion fish on four 14 X 10 pieces of double thickness foil.
    12. Spoon mushrooms over fish and wrap securely in foil,
    13. Place foil packets on grill 4" from medium coals.
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    3.5.3226

     
    SALMON LOAF
     
    Print
    Prep time
    10 mins
    Cook time
    1 hour
    Total time
    1 hour 10 mins
     
    Serves: 1 loaf
    Ingredients
    • 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
    Instructions
    1. Moisten bread cubes with eggs and milk.
    2. Add the rest of the ingredients.
    3. Shape into a loaf and bake at 350 for 1 hour.
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    3.5.3226

    Tuna Macaroni Bake
     
    Print
    Ingredients
    • 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
    Instructions
    1. Put macaroni bake in saucepan and add tuna liquid and toss.
    2. Then add flaked tuna, soup,onion, pimento and half cup cheese.
    3. Mix well.
    4. Add sour cream and salt to taste.
    5. Pour into 2 quart baking dish.
    6. Bake at 350 for 30 minutes.
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    3.5.3226

    « Faded Away, But Not Gone....
    6 Amish Fruit Desserts »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Carolyn

      April 14, 2017 at 10:23 pm

      Recipes look good. Wish my husband ate fish. Sometimes I do make it for myself.

      Reply
      • Kevin

        April 15, 2017 at 8:17 am

        Good to hear from you, Carolyn, have a happy Easter!

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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