| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Scottish | Scottish | 4 | servings |
INGREDIENTS
| 1 | lb | Fish or shellfish; (1 lb) |
| 2 | Heaped tbsps flour | |
| 2 | Eggs; beaten | |
| 1/4 | pt | Cream |
| Salt and cayenne pepper | ||
| Oil for frying | ||
| 4 | oz | Melted butter; (4 oz) |
| 2 | tb | Cream |
| 2 | ts | Flour |
| 2 | ts | Soy sauce |
| 2 | ts | Mushroom ketchup |
INSTRUCTIONS
SAUCE Flake, bone, skin, boil, fish; or shell, boil shellfish. In bowl, mix flour, beaten eggs, cream. Add enough cream to soften mixture to sponge dough-like consistency. Season to taste. Heat oil in skillet to very hot. Drop in tablespoons of mixture, fry until golden brown on both sides. Drain on paper, keep warm. Sauce: Mix cream with flour, add to melted butter, heating and stirring constantly. When sauce thickens slightly, add soy sauce, mushroom ketchup. Mix well through sauce. Converted by MC_Buster. NOTES : These fritters can be made with almost any white fish such as salmon, hallbut, plaice or cod, or shellfish such as lobster or crab. Converted by MM_Buster v2.0l.
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