Baked Fish Creole
INGREDIENTS:
1 lb Fish fillet
10 oz Potato
1 Egg
1 Egg white
1/4 c Milk; (evap. skim)
1 tb Lemon juice
1 1/3 tb Butter
2 tb Dried onions; chopped
1/8 ts Garlic powder; minced
Salt and pepper
1 1/3 tb Worcestershire sauce
1/4 ts Tabasco sauce
1/2 c Unsalted soda crackers;
-crushed
1/4 c Unsalted soda crackers;
-crushed
2 ts Butter
4 ts Parsley
1 lb Fish fillet
10 oz Potato
1 Egg
1 Egg white
1/4 c Milk; (evap. skim)
1 tb Lemon juice
1 1/3 tb Butter
2 tb Dried onions; chopped
1/8 ts Garlic powder; minced
Salt and pepper
1 1/3 tb Worcestershire sauce
1/4 ts Tabasco sauce
1/2 c Unsalted soda crackers;
-crushed
1/4 c Unsalted soda crackers;
-crushed
2 ts Butter
4 ts Parsley
Preheat oven to 350 degrees.
MW fish until flakes easily. Cool.
Meanwhile, place onion flakes in milk and let stand for 5 min. Add onions and milk to potatoes in a large mixing bowl. Add eggs, onion, spices, worchestershire, tabasco and fish plus 1/2 cup cracker crumbs. Mix well. Refrigerate mixture several hours or place in freezer for 20 min.
Form into cakes. drop into remaining cracker crumbs and coat both sides. Place on cookie sheet.
Combine butter and lemon juice and drizzle over top. Sprinkle with paprika.
Cook 40 min. or until golden brown.
Form mixture into 8 patties.
MW fish until flakes easily. Cool.
Meanwhile, place onion flakes in milk and let stand for 5 min. Add onions and milk to potatoes in a large mixing bowl. Add eggs, onion, spices, worchestershire, tabasco and fish plus 1/2 cup cracker crumbs. Mix well. Refrigerate mixture several hours or place in freezer for 20 min.
Form into cakes. drop into remaining cracker crumbs and coat both sides. Place on cookie sheet.
Combine butter and lemon juice and drizzle over top. Sprinkle with paprika.
Cook 40 min. or until golden brown.
Form mixture into 8 patties.