Fish Croquettes
- 2 cups cold cooked fish.
- ¾ cup thick White Sauce.
- ½ teaspoon salt.
- ⅛ teaspoon pepper.
- ½ teaspoon finely chopped parsley.
- 1 teaspoon lemon juice.
Process: Flake fish with a silver fork. Add seasonings and sauce; spread on plate to cool. Shape, and roll in cracker crumbs, egg and crumbs, and fry in deep hot fat; drain on brown paper. Serve with Egg, Hollandaise, or Tartare Sauce. Garnish with sliced lemon and parsley.