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Louisiana Sweetfish Pie
Bayou Holiday Favorite
2 9-inch pie crusts
16 oz. whitefish fillets (flounder works well, too)
1 bag potato chips
1 cup honey
8 oz. evaporated milk
salt
black pepper
cayenne pepper

 

Preheat oven to 350 degrees F.

Season fish fillets with salt and black pepper, then cut into strips about 4 inches long and set aside.

Place pie crust into bottom of pie pan and brush liberally with evaporated milk.

In a large mixing bowl, crumble the potato chips and combine with the honey and the remainder of the evaporated milk. Mix well, then pour into pie pan.

Carefully arrange the whitefish fillets on top of the mixture, covering the surface. Lightly sprinkle with cayenne pepper, then place the top pie crust over the fillets, and seal by crimping edges with edges of lower crust.

Place two 2-inch slits in the top crust to allow steam to escape. Place completed pie on an aluminum sheet and bake on the middle oven rack for 25 minutes, or until crust is deep golden brown.

This is a family recipe that goes back generations. My grandmother made it on holidays and served it with chilled golden rum, served with a lemon wedge.

Preparation Time: 20 Minutes Serves: 6
Recipe Origin: United States
Submitted by:
Martin Lebroux
Louisiana
United States
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