By Cody Leeson
Prep Time: 15 min
Cooking Time: 0
Though this fish is smoked, it is not recommended it be kept for long periods of time as it will not be dehydrated nor does it contain any nitrates to mitigate bacterial growth. The salt alone will not keep it safe for consumption for long periods of time.
Cooking Time: 1 hour
1. Boil fish in salt water (salt as desired)
2. Peel potatoes and boil. Then mash potatoes with real butter and some milk add salt and pepper for desired taste.
3. Dice onions 1-4 depending on how many fish and potatoes you have
4. Mix dry ingredients in bowl for crust, add the lard and use hands to sift and get a crumbly texture. Add 1 egg and 1 cup milk whisked in measuring cup, only as much as can make the bottom pie crusts, then mix to a sticky texture, roll it out on a bed of flour add flour to top of crust
5. Clean the fish of any fat, skin, and bones
Mix onions potatoes and fish together and add salt and pepper to taste and add into the crust.
6. Repeat the crust for the top add egg wash and poke holes in the top you can make a picture of a fish or a name. ( you can also freeze and save for later, but you would have to let it thaw over night before you cook it)
Throw in the oven at 350 for an hour. Wait to cool and enjoy!