Preparation:
Put lard in a deep kettle. Stir in flour, don't burn. Add green seasonings.
Put in tomatoes, water, pepper and salt. Cook about 50 minutes. Add Redfish, slice by slice, and the juice of a lemon.
Simmer gently until fish is tender. Serve with mashed potatoes.
Source: FISHES AND FISHING IN LOUISIANA published 1933 Recipe date: 01/17/3 |
