Breaded Halibut or Salmon
Recipe from ‘Out of Alaska’s Kitchens’ published by the Alaska Crippled Children’s Association in 1951.
1 ½ pounds sliced halibut or salmon
½ cup crushed Wheaties
Dip fish in milk and then in Wheaties until a thick coat is formed.
Fill skillet with oil one inch deep. Brown fish slowly on both sides.
Put lid on skillet and cook very slowly until fish pierces easily with fork.
Serve with the following sauce:
1 cup mayonnaise
1 grated dill pickle
1 teaspoon grated onion
Salt and pepper to taste
This recipe is especially good for frozen fish, as it keeps it moist and juicy.