| 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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