Fish Croquettes

Golden crisp, and delightful.

2 C chopped cooked fish

� t salt

� t dry mustard

Pinch of cayenne pepper

1-� T lemon juice

1 C Thick Cream Sauce

1-� C freshly made bread crumbs

Oil for frying

Warm a platter in a 250� oven. Combine the fish, salt, mustard, cayenne pepper, lemon juice, and sauce. Refrigerate at least 1 hour, until the mixture is well chilled. Make small cone like shapes and roll in the bread crumbs. Heat 1 inch of oil in a heavy-bottomed pan to 360� . Without crowding, fry a few croquettes at a time until they are golden. Don't fry too quickly, or the insides will be cold. Drain on paper towels and keep warm in the oven until all are done.

12 Croquettes

Cookbook: The Fannie Farmer Cookbook

Author: Marion Cunningham Typed By: Susan Godfrey


Contributed by: Edit

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