Croaker croquettes two
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | Potatoes, mashed |
| 1 | teaspoon | Onion juice |
| 1 | Egg | |
| 1 | cup | Fish, seasoned, flaked |
Directions
Mix all together. Form into croquettes or patties and dip into egg prepared as for fillets. Roll in crumbs and fry in deep fat at 365-F.
Serve with tomato sauce. Suggestions: Substitute Duchesse potato for mashed; add one Tbsp fat, one egg yolk slightly beaten and ⅓ tsp salt to each cup of hot riced potato. Generalized recipe made specific for Croaker. Source: FISHES AND FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33