Curried Scrod Recipe
Ingredients
1 1/2 pounds fresh or frozen scrod fillets (young haddock or cod)
1/2 cup chopped onion
2 tablespoons butter or margarine
1 to 1 1/2 teaspoons curry powder
2 tablespoons all-purpose flour
3/4 teaspoon salt
1 cup milk
2 tablespoons chopped canned pimiento
3 cups hot cooked rice
Directions
Thaw frozen fillets.
Cut into 4 or 5 portions.
Place fillets in 113/4x71/2x1 3/4-inch baking dish.
Cook onion in butter till tender but not brown.
Stir in curry powder; heat 1 minute.
Blend in flour and salt.
Add milk all at once.
Cook and stir till thickened and bubbly.
Stir in pimiento.
Pour over fish.
Bake, uncovered, at 350° till fish flakes when tested with a fork, about 25 minutes.
Spoon sauce over fish once or twice during baking.
Serve with hot rice.
Cut into 4 or 5 portions.
Place fillets in 113/4x71/2x1 3/4-inch baking dish.
Cook onion in butter till tender but not brown.
Stir in curry powder; heat 1 minute.
Blend in flour and salt.
Add milk all at once.
Cook and stir till thickened and bubbly.
Stir in pimiento.
Pour over fish.
Bake, uncovered, at 350° till fish flakes when tested with a fork, about 25 minutes.
Spoon sauce over fish once or twice during baking.
Serve with hot rice.
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