INGREDIENTS
3 cups flaked, cooked fish
5 TBSP. butter
5 TBSP. flour
½ tsp. salt
Dash of pepper
1 ½ cup milk
1 ½ TBSP. minced onion
1 ½ TBSP. minced parsley
1 tsp. lemon juice
1 cup fine dry bread crumbs
1 egg
butter
Chili butter sauce, recipe follows
Chili Butter Sauce
1 cup chili sauce
3 TBSP. butter
1 TBSP. lemon juice
DIRECTIONS
Melt butter in saucepan, blend in flour, salt and pepper and slowly add milk.
Cook until very thick, stirring constantly.
Add onion, parsley, lemon juice and fish.
Mix well and chill for several hours.
Shape into 12 cakes, roll in crumbs, dip into egg mixed with 2 TBSP. cold water.
Roll in crumbs again.
Chill 1 hour; fry in butter in a heavy skillet until golden brown.
Combine ingredients, heat and ladle over cakes.
Serves 6.
