Cold Redfish Mold

Now here’s a recipe that’ll take you straight back to a Louisiana church supper or a Sunday afternoon on somebody’s screened-in porch.

This cold redfish mold is pure Gulf Coast tradition: red snapper poached in seasoned stock, flaked and mixed with bell pepper, celery, scallions, and parsley, then flavored with lemon, mustard, and Worcestershire.

The fish stock itself acts as a natural gelatin that sets the whole thing into a firm, sliceable mold you serve cold with a smear of mayo and a stack of crackers.

It’s retro, it’s Southern, and it’s absolutely worth bringing back.

Kitchen Tips

• Use just enough water to barely cover the fish when boiling. A concentrated stock sets the mold more firmly than a watery one.
• Mince the vegetables fine so they distribute evenly throughout the mold. Big chunks will make it fall apart when sliced.
• Chill overnight for the best set. A few hours might not be enough for the natural gelatin in the fish stock to fully firm up.
• If you can’t find redfish, red snapper works just the same. Any firm, white-fleshed Gulf fish will do.