Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 7 ounces | Can codfish flakes |
| ⅔ cup | Potato flakes |
| 2 eaches | Eggs, beaten |
| 1 each | Onion, finely minced |
| 1 each | Garlic clove, finely minced |
| 1 teaspoon | Parsley, finely minced |
| 1 each | Celery rib, finely chopped |
| 1 pinch | Salt |
| 1 dash | Pepper |
| 2 tablespoons | Water, approximately |
| 1 x | Flour |
| 1 x | Oil for deep frying |
Mix fish flakes, potato flakes, eggs, onions, garlic, parsley, celery, salt and pepper. Add water in small amounts as needed to make mixture a consistency which can be formed into balls. Shape into 1½ inch balls. Allow to stand 2 to 3 minutes. Flatten to ½ inch thick. Coat with flour. Fry in hot oil until golden brown. Drain on paper towels. From "Jambalaya, Crawfish Pie, File Gumbo" formatted by Mary Dishongh Bowles.