1 tablespoon garlic salt
1 1/2 tablespoons Creole spice
2 teaspoons dry mustard
1 tablespoon all-purpose flour
2 onions
2 cloves garlic, minced
4 eggs
3 tablespoons vegetable oil
2 cups boxed black cod
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup ketchup
1 cup ketchup
1/4 cup water
1 can Creole-style seasoning mix
1/3 cup olive oil
salt and pepper to taste
In a small container of boiling water, combine garlic salt, Creole-style seasoning, and flour. Mix well. Cover, and refrigerate 3 hours. Do not allow any of the liquid to rise.
Remove skillet from heat. Remove pan from heat, and place pan on rack in a shallow baking dish. Place ham on the pan (for even cooking). Put Creole-style seasoning mixture, Beans, water, Creole-style seasoning mix, olive oil, and salt and pepper into the pan. Cover with aluminum foil, and cook uncovered for about 40 minutes.
Remove pan from heat, and allow to cool slightly. Roll out ham slices, and wrap in foil. Grill over medium heat for about 20 minutes, or until ham is golden brown. Discard foil, and cut ham into thin slices. Slice slices first to obtain the fish and vegetables.