Saute onion in butter; do not brown, only soften.
Make a roux from butter and flour.
Pour over soup.
Add onion, tuna and all the rest of ingredients.
Add crackers last and only enough to make mixture easy to handle.
Put mixture in refrigerator and chill it.
Form into small croquettes and roll in rest of cracker crumbs, crushing more if needed.
Fry in deep fat at 425\u00b0
for 3 to 4 minutes.
This may be made up and then frozen if desired.
Discard skin and brown crust from fish; flake enough to equal 1 cup.
Mix with remaining ingredients except dry bread crumbs. Form into croquettes.
Roll in dry toasted bread crumbs.
Place on foil-covered baking sheet.
Bake at 450\u00b0 for 12 to 15 minutes.
excess water in the fish, the recipe will come out runny
ell combined.
Season the fish with black pepper (and more
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
nough water to cover the fish by 2 inches; simmer over
ectangle into a cylinder for croquettes. For smaller hors d'oeuvres
Mix fish flakes with seasonings; add to white sauce and chill thoroughly.
Mold into croquettes; roll in cracker crumbs.
Dip into slightly beaten egg and roll in crumbs again.
Fry in hot deep fat (375\u00b0) about 3 minutes or until brown.
Makes 6 medium croquettes.
Rinse fish and pat dry with paper towels.
Season breadcrumbs with parmesan, herbs, salt and pepper.
Start to heat oil in frying pan. I use a ridged pan.
While oil is heating, dip each piece of fish in flour, then in beaten egg, then in seasoned breadcrumbs.
Cook fish in hot oil until done, and nicely browned.
Drain on paper towels.
Serve with my Recipe #210251. Everyone says this sauce makes this recipe, so it is worth the effort.
nd taste-test, adding more fish sauce until desired taste is
epper puree.
MAKE THE CROQUETTES:
Place potato, yucca, butter
br>Have the fish store person fillet the fish and save the
gg and water together. Dip croquettes in egg water then bread
alt. Remove bay leaves.
CROQUETTES: Put potatoes in a medium
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or aluminum foil.
Discard skin, bones, and any crust from trout and flake fish with a fork. Combine flaked fish with soft bread crumbs, onion, mayonnaise, sour cream, lemon juice, Worcestershire sauce, salt, garlic powder, and black pepper in a bowl. Form mixture into balls and roll each ball in the panko. Arrange balls on the prepared baking sheet.
Bake in the preheated oven until croquettes are lightly browned and crispy, 15 to 20 minutes.
r no longer stiff and easy to work work. It should
ell.
Cut the white fish into 1 oz pieces and
ake it.
The original recipe read 1 tsp fresh or
Cut meat or fish in small pieces; add seasonings desired and croquette sauce.
Mix together and shape.
If mixture is not stiff enough to shape, chill in refrigerator half an hour.