Fish Balls

1 lb Boneless Fish
20 Crumbs Cracker
1 Beaten Eggs
6-8 tbs Chopped Fine Onions
3 tbs Flour
3/4 cup Milk
To Taste Salt
To Taste Cayenne
To Taste Black Pepper
To Taste Fresh Chopped Green Onions
To Taste Fresh Chopped Parsley

*** Bring pot of water to full boil (enough to cover fish), drop fish in, leave only until rawness is out, drain, season while still warm. Break fish into small pieces. Sauté onions in margarine, add flour, then milk to make thick white sauce. Mix fish, seasoning, eggs and cracker crumbs, add white sauce (enough to be able to shape into balls). Put in ice box till next day--then form balls about 1 to 1-1/4 inches--roll in cracker meal and freeze. Can be fried while still frozen.

*** Note: you could use shrimp, crab, crayfish or a combination of both.

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Cajun Country -- New Iberia, Louisiana