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Fish Baked in the ground

Dig a hole in the ground big enough to hold the fish. Put a layer of charcoal or wood in the hole, and let it burn 3 inches of coals are formed. Removed all flaming wood and about 1/3 of the coals. Smooth out the remaining coals, and cover them with one inch of green grass. Clean the fish of its gills and viscera, but leave on the head, tail, fins and scales. Make 3 slashes across the skin on both sides. Salt and pepper the fish inside and out. Place the fish on the hot grass and cover it with another layer of grass, and cover the grass with the remaining hot coals. Cover the coals with dirt. Bake the fish for about 1 hour. Remove it carefully. The edible flesh may then be separated from the skin.

Fried Fish

Cut of the tail and the head. Scrape of the scales. If it’s a large fish, split it down the backbone and remove the largest bones. Wash in cold, clear water. Sprinkle the fish with salt and pepper. Dip it on all sides in corn meal. Have a little hot fat in an uncovered skillet. Do not use butter. Fry the fish quickly over a moderate flame until it’s a delicate brown. Turn it carefully with a pancake turner and fry it on the other side, until the fish flakes easily. Drain on paper towels.

Fish may be also dipped in butter before frying. Dip the fish in salt and pepper, cornmeal. Dip in a beaten egg diluted with a little cold water. Re-roll in cornmeal or breadcrumbs and fry as above.

Broiled Hunan Fish Fillet

3 tablespoons soy sauce
1 tablespoon finely chopped green onion
2 teaspoons Oriental sesame oil
1 teaspoon minced fresh ginger
1 clove garlic, minced
¼ teaspoon crushed red pepper flakes
1 pound red snapper, scrod or cod fillets

1. Combine soy sauce, onion, sesame oil, ginger, garlic and crushed pepper in a cup.
2. Spray rack of broiler pan with non-stick cooking spray. Place fish on rack; brush with soy sauce mixture.
3. Broil 4 to 5 inches from heat 10 min or until fish flakes easily when tested with fork.