Seafood fritters
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fish or shellfish; (1 lb) |
| 2 | Heaped tbsps flour | |
| 2 | Eggs; beaten | |
| ¼ | pint | Cream |
| Salt and cayenne pepper | ||
| Oil for frying | ||
| 4 | ounces | Melted butter; (4 oz) |
| 2 | tablespoons | Cream |
| 2 | teaspoons | Flour |
| 2 | teaspoons | Soy sauce |
| 2 | teaspoons | Mushroom ketchup |
Directions
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.