Fish in Cream

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Really good either on platter or baked and served in a casserole


  • 2 lbs. dressed fish
  • ½ c. flour
  • 1 tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. paprika
  • 1 egg
  • 1 tblsp. water
  • ¼ c. shortening
  • 2 medium onions, sliced
  • ½ c. light cream
  • Parsley (optional)


  • Dip fish in flour mixed with salt, pepper and paprika, then in egg beaten with water.
  • Fry until brown on one side in heavy skillet containing heated shortening. Turn. Place onions on top of fish; cook until underside is brown. Drain fat.
  • Pour cream over fish; cover and simmer until cream is absorbed. Garnish with parsley.

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