Canadian Fish Cook Book with French Fried Shrimp, Lobster Chowder, Tuna Casserole & more!

Vintage Cookbook: Canadian Fish Cook Book
Publication Details: Published under the authority of the Minister of Fisheries 1959 (would go on to be reprinted several times in the 1960's)

Put out by the Canadian Department of Fisheries, this handy cookbook and guide was published to promote Canadian seafood through its many recipes, as well as to teach how they are best prepared, served and more.

It is very detailed with sections on how to buy, store, freeze, can, broil, bake and to do just about everything else you might want to do with fish or seafood. The cookbook's greatest legacy and claim to fame is as the origin of James Beard's famous "Canadian Method" for baking fish, which is to do so 10 minutes for each inch of thickness measured at the fish's thickest part.


While it has some rather dated recipes and somewhat humorously unappetizing photos, it also contains countless useful tips and many absolutely delicious dishes.

Today we share four, all as they originally appeared.

French Fried Shrimp

1 1/2 pounds raw shrimp
Batter - 3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

If shrimp are frozen, allow them to thaw. Peel and remove sand vein. Wash and drain. Mix and shift dry ingredients.  Beat egg and add milk. Add liquid to dry ingredients and stir until smooth. Dip shrimp in batter and fry in hot, deep fat (375 F) [Editor's note: You can also use any cooking oil of your choice other than Olive Oil or peanut oil] until golden brown, 5 to 7 minutes.

Makes 5 or 6 servings.

Lobster Chowder

2 cups or cans (5 ounces each) lobster meat
2 medium onions, chopped
1/4 cup butter or other fat
2 medium potatoes, diced
2 cups boiling water
3 cups milk, heated
1 1/2 teaspoons salt
1/4 teaspoon pepper

Cut lobster into bite-size pieces. In saucepan cook onions in fat until tender. Add potatoes and water. Simmer covered for 10-15 minutes or until potatoes are tender. Add lobster, heated milk and seasonings. Bring to simmering temperature.

Makes 6 servings.

Sheila's Tuna Casserole

1 can (6 or 7 ounces) tuna
1 cup cooked rice
1 cup green peas, cooked
1/2 cup chopped onion
2 tablespoons butter or other fat
2 tablespoons flour
1 cup milk
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
Few grains pepper
2 fresh tomatoes, thinly sliced
1/2 cup grated Cheddar Cheese

Drain and flake tuna. Spread rice on bottom of greased 1 1/2 quart casserole and cover with peas and tuna. Cook onion in fat until tender. Sprinkle with flour and blend in milk to make white sauce. Add seasonings. Pour sauce over tuna and arrange tomato slices on top. Sprinkle with cheese. Bake in moderate over (350 F) for 20 to 30 minutes or until hot and bubbly.

Makes 4 servings

Whitefish Anchovy Sandwich

1 cup cooked whitefish, flaked
1 can (2 ounces) anchovies, mashed
1 tablespoon chopped onion
2 tablespoons mayonnaise

Combine all ingredients and blend well. May be used for plain or toasted sandwiches.

Makes 1 cup filling or 3 sandwiches.