Fish Rarebit Recipe
Ingredients
| Flour | 2 1/2 Tablespoon | |
| Dry mustard | 3/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Beer | 2/3 Cup (16 tbs) | |
| Worcestershire sauce | 1 Teaspoon | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| 1 pound haddock, scrod, or ocean perch fillets, cut into 1 inch pieces | ||
Directions
Preheat the oven to 375°F.
In a large bowl, combine the flour, mustard, and pepper.
Whisk in the beer and Worcestershire sauce, then stir in the cheese.
Add the haddock, tossing well to coat; pour all into an ungreased 9 inch pie pan.
Cover with aluminum foil and bake for 10 minutes; uncover and bake 5 minutes longer or until the sauce is bubbly and the fish is cooked through.
Ladle the rarebit over whole wheat toast or brown rice.
In a large bowl, combine the flour, mustard, and pepper.
Whisk in the beer and Worcestershire sauce, then stir in the cheese.
Add the haddock, tossing well to coat; pour all into an ungreased 9 inch pie pan.
Cover with aluminum foil and bake for 10 minutes; uncover and bake 5 minutes longer or until the sauce is bubbly and the fish is cooked through.
Ladle the rarebit over whole wheat toast or brown rice.
Chef
