The Waffle Shop menu still features some of the same recipes it has served since its opening in 1928. This year, The Waffle Shop Menu (PDF here and attached) offers the Fish Pudding with potatoes, slaw and cornsticks on Wednesdays.
Calvary Church Fish Pudding ingredients
Serves 8 to 10 people
(Recipe is multiplied for Lenten luncheons)To start:
3-lbs red snapper or 3 pkgs Gorton's frozen ocean perch or flounder fillets
Onions, thinly sliced
3 eggs, lightly whisked
1 cup milk
1 stick of butter, melted (1/2 cup)
1/2 cup cracker crumbs
1 Tbsp chopped fresh parsley
1 Tbsp grated onion
Juice of 1 lemon
Sherry, to taste
Salt and pepper, to taste
About 1 tsp chopped fresh parsley
Dot fish with butter and arrange dill, lemon and onion slices on top. Bake at 325ºF for one hour (fish will be a little dry).
Bone the fish and shred it. Use a pastry blender to mash it up, and then place in a large saucepan.
Lightly stir eggs into pan, and heat well.
Add the milk, melted butter, cracker crumbs, 1 tablespoon parsley, onion, lemon juice and Sherry to heat through. Taste, and adjust salt and pepper.
Turn warm mixture into a baking dish. Set the baking dish in a pan of hot water and bake at 325ºF for about 30 minutes or more.
Before serving, lightly sprinkle the casserole with paprika for color, and top with about a teaspoon of chopped parsley.
A long-time Calvary volunteer contributed this recipe to the Cotton Belles Delectables compiled by the Cotton Belles Chapter of the American Business Women's Association (Collierville: Fundcraft Publishing, Inc, 1989), 67.
Page Last Updated 29 March 2015