PLANKED
WHITE FISH AND SHAD
Planking
fresh fish, or, fish on a shingle, generally is an outdoors fish
fry, where a great open fire is accessible, for feeding a large
number of people.
However,
in a 1897 issue of the “Ladies Home Journal” an article gives
light to how 'planked fish' can be served to perfection in a small,
modest American home.
Planking
gives a peculiar flavor which makes the fish more delicious than
when cooked in any other way. Shad or white dish is a favorite.
If
one has a gas stove the method is simple, however, the oven of a
Heartland or Blackwood cast iron cook stove of the 1920's fills the
bill well also. Next needed is a 'plank' , one inch or two
thick, and make sure it will fit the oven with the door shut tight.
For best taste this needs to be Hickory,
at
least make it hard wood. When your fish is ready, split down the
back side, put the plank in the already hot oven, get it so hot you
cannot touch it with bare hands, real hot. Put the fish, skin down,
on the plank, season with your favorites, salt, pepper, butter, and
such. Bake with oven door shut for about a half an hour. While the
fish is cooking you may baste it with your favorite seasoning.
After
the done fish is removed from the oven, be sure to have lots of
lemon and other seasons to apply the hot 'planked' shad or white
fish.
Source:
Wilmington Evening News Journal, 29 March 1897. Article by Mrs. S.
T. Rorer, Ladies Home Journal.
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