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2 c. flaked cooked fish, any firm fish
1 c. cooked rice
2 tsp. dried parsley flakes
1/2 tsp. seasoned salt
1/4 tsp. onion powder
1/4 tsp. lemon or regular pepper
2 eggs, beaten
1/2 c. fine crushed saltine crackers
Crisco shortening for frying
Combine fish, rice, parsley, seasoned salt, onion powder, and pepper seasoning. Add eggs and mix well. Using level teaspoon of mixture, firmly press into balls. Roll in crumbs, keeping balls round. Heat Crisco until very hot in deep fryer. Fry several balls at a time in hot shortening for 3 1/2 minutes until lightly brown. Do not over cook. Drain on paper towels. Serve with lemon wedges or tartar sauce.
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