Preparation:
1. Thaw frozen cape whiting and pat-dry; remove fins and tail with kitchen scissors. Make a slit down back of fish for stuffing pocket. (Do not slit fish all the way.)
2. Sprinkle inside and outside of fish with salt and pepper.
3. Saute bacon until crisp; lift out.
4. Saute onion and celery slowly in bacon drippings until tender but not brown.
5. Pour vegetables and bacon drippings over bread cubes; toss gently.
6. Stir in hot water, crumbled bacon, sage and Angostura.
7. Stuff fish loosely with stuffing.
8. Place in greased baking dish; bake in preheated 350 F. oven 20 to 25 minutes.
9. Serve piping hot. |
