Fish Balls

Fish Balls

2 C. cooked flaked fish

1/2 t. salt

1 T. fresh lemon juice

1 C. thick cream sauce

2 T. fresh chopped parsley

3/4 C. panko crumbs

1/2 C. almonds chopped

Mix together fish, salt, lemon juice, cream sauce and parsley. Chill Shape into balls. Roll into to a mixture of the almonds and panko.

Fry at 375°F. in a deep fat fryer. Drain on a paper towel.

Serve with dipping sauce or a tartar sauce.

Substitutions:

3/4 lb. shrimp for the fish

Mince raw shrimp in your food processor. Proceed with recipe above.

Note: Panko is Japanese bread crumbs. I buy it at the Chinese grocery store.