|
Hi Toby that sound's like a good recipe I'll add it to the book.
I made some for the TCTFFN this past winter.
I used 5#'s of Fillets
10#'s of potatoes
3 lemons
1 onion
1/2 bunch of fresh parsly
3/4 Cup. of 4C bread crumbs
3 Eggs
Crushed Black pepper
1/4 cup of diced garlic
2Tbs. of Sea Salt
Boil fillets take them out when fork tender,leave water for peeled & cubed potatoes then boil potatoes.While potatoes are cooking mash up fillets into "tuna fish consistancy" then stir in 2 Tbs.Sea salt,1/4 cup of diced garlic,crushed black pepper,1 onion diced, 2 squeezed lemons & slowly mix in half of the bread crumbs.
Sepperate the 3 egg's yolks from white's don't toss either,then dice parsley.
Mix eeg yolks in with the fish.
Now mash up potatoe untill smooth then mix with fish blend together by folding or using potatoe masher.Then slowly add rest of bread crumbs.
Take egg white's & whip untill it's foamy add to batter then add parsley.
Batter shoud have a solid consistancy to it by now,now you use 2 large surving spoons,scoop out batter with one spoon then pat with the other untill it look's like a "cheese stick" place on a plate and do the rest of them.
5 hour's later After fire up the deep frier toss-em in when they float to the top scoop them out put them on a try with paper towles on it then squeeze lemon juice over them.
Eat hot,warm or even cold.
5/0
|
Threaded Mode