| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Fish |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Raw fish; chopped fine |
| 3 |
sl |
Toast; crumbled |
| 3 |
sm |
Green onions chopped or |
| 1/4 |
md |
Onion; chopped |
|
|
Salt & pepper to taste |
| 1 |
|
Egg |
|
|
Garlic powder |
|
|
Worcestershire sauce |
|
|
Catsup |
|
|
Flour or Bisquick |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
Mix fish, toast crumbs, onion and egg together. Sprinkle with garlic
powder. Slightly moisten with Worcestershire sauce and catsup. Add parsley
and enough flour or Bisquick to make a sticky consistency. Roll into
walnut-sized balls and fry in deep fat until brown. Yields 4 servings.
FOR WHEN THE FISHING WASN'T VERY
GOOD!
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Beauty: an act of God”