Yield: 4 servings
|1 pounds||Fish or shellfish; (1 lb)|
|2 \N||Heaped tbsps flour|
|2 \N||Eggs; beaten|
|\N \N||Salt and cayenne pepper|
|\N \N||Oil for frying|
|4 ounces||Melted butter; (4 oz)|
|2 teaspoons||Soy sauce|
|2 teaspoons||Mushroom ketchup|
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.