| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless Fish |
| 20 |
|
Crumbs Cracker |
| 1 |
|
Beaten Eggs |
| 6 |
tb |
Chopped Fine Onions; (up to 8) |
| 3 |
tb |
Flour |
| 3/4 |
c |
Milk |
|
|
To Taste Salt |
|
|
To Taste Cayenne |
|
|
To Taste Black Pepper |
|
|
To Taste Fresh Chopped Green Onions |
|
|
To Taste Fresh Chopped Parsley |
INSTRUCTIONS
1) *** Bring pot of water to full boil (enough to cover fish), drop fish
in, leave only until rawness is out, drain, season while still warm. Break
fish into small pieces.
2) Sauté onions in margarine, add flour, then milk to make thick white
sauce. Mix fish, seasoning, eggs and cracker crumbs, add white sauce
(enough to be able to shape into balls).
3) Put in ice box till next day--then form balls about 1 to 1-1/4
inches--roll in cracker meal and freeze. Can be fried while still frozen.
4) *** Note: you could use shrimp, crab, crayfish or a combination of both.
Posted to recipelu-digest Volume 01 Number 628 by "Joe"
<[email protected]> on Jan 29, 1998
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