Feasting on fish the same way, all the time, is boring. Trying new recipes expands your menus and uses up the fish that you work so hard to catch.
Larger trout and other fish are easily poached. Use a skinless filet and cut the filets into chunks. I have also used fish left over from other recipes to make this dish.
Here is a recipe that is a meal and will surprise many “fish eaters”. Use your catch to prepare a meatloaf made from fish. This is also a great camp recipe that can be made ahead. You can also slice the loaf down for sandwiches.
FISHY MEAT LOAF
2 cups of flaked, cooked fish
½ cup of crushed Ritz crackers
¼ cup of diced onions, ¼ cup of shredded carrots for taste and color
1 cup of milk
2 eggs, beaten.
¼ cup of tomato soup
¼ cup of water
Old Bay Seasoning to taste. I also add some parsley and ½ tsp. of Worcestershire sauce.
Blend the fish, crumbs, milk, egg, and seasonings. Form into a loaf and place into a greased baking dish. You can make multiple loafs and put them into larger dishes. You can also use a meat loaf pan. Expand the recipe to meet your serving needs.
Bake at 350 degrees for 10 minutes. Now add the soup, dilute with the water. Pour this mix overtop the loaf and continue to bake for 20 minutes longer. I have also sprinkled cut up bacon on top of the meaty fish loaf for the final 20 minutes. Let the Fish Loaf set up before serving.
Mashed potatoes or noodles go well with this dish. A lemon slice on the side can be squeezed over the top. Some fish campers add some Tartar sauce, BBQ sauce, or sour cream to their servings. Shredded cheese also tops this dish off nicely.
For a Fish Loaf sandwich, add a slice of tomato or your favorite toppings.
Try a Loaf of fish fun!
Montana Grant
