Fish Stuffing II

By the RecipeCafe Archives

Ingredients

• 1 cup (115 g) cracker crumbs
• 0.25 cup (60 ml / 57 g) melted butter
• 0.25 teaspoon salt
• 0.25 teaspoon pepper
• 1 Few drops onion juice
• 1 Parsley, capers, and/or pickles to taste (optional flavorings)

Instructions

1. 1. Measure the cracker crumbs, melted butter, salt, pepper, and onion juice into a mixing bowl.
2. 2. Add any optional flavorings — chopped parsley, capers, or minced pickles — as desired.
3. 3. Mix the ingredients together in the order listed, stirring just until combined. The result will be a dry, crumbly stuffing with a loose, unbound texture, which is characteristic of this style. Do not overwork. The stuffing is ready when all crumbs are evenly moistened with butter and the seasoning is distributed throughout — no dry pockets of plain crumbs should remain.
4. 4. Use immediately to stuff a whole fish before roasting or baking, packing loosely into the cavity. Do not compress.