Difference between revisions of "Morgan Estate Fish Cakes"
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* ½ cup fine [[bread crumbs]] | * ½ cup fine [[bread crumbs]] | ||
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# Parboil the fillets in a large pan with water for 6 minutes then set aside to cool. | # Parboil the fillets in a large pan with water for 6 minutes then set aside to cool. | ||
# When cool crumble fish and put in medium bowl. | # When cool crumble fish and put in medium bowl. | ||
Latest revision as of 16:40, 15 July 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982. From "Catsrecipes Y-Group"[1]
Ingredients
- 8 fish fillets
- 1½ cup water
- ¼ cup white sauce
- 1 tablespoons dried parsley
- 2 tablespoons finely minced fresh onion
- 1 teaspoon paprika
- ½ teaspoon salt
- 1 teaspoon black pepper
- ½ cup fine bread crumbs
Procedures
- Parboil the fillets in a large pan with water for 6 minutes then set aside to cool.
- When cool crumble fish and put in medium bowl.
- Mix gently all ingredients then form into round cakes.
- Place in preheated frying pan with extra virgin oil and brown until golden on both sides.
- Drain well on paper towels.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
