Seafood fritters

Yield: 4 servings

Measure Ingredient
1 pounds Fish or shellfish; (1 lb)
2 \N Heaped tbsps flour
2 \N Eggs; beaten
¼ pint Cream
\N \N Salt and cayenne pepper
\N \N Oil for frying
4 ounces Melted butter; (4 oz)
2 tablespoons Cream
2 teaspoons Flour
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.

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