Fish Balls 'n Egg Rolls

September 26, 2003

By Avi Green

It's another time for a recipe brew on this site, and so, here's a splendid one for fish balls, at your service.

2 pounds salmon
1 tablespoon salt
1/2 teaspoon pepper
1/4 pound butter
1/4 cup flour
1/4 cup heavy cream
1/2 oil for frying

Grind or chop the fish very fine and add the salt and pepper. Cream the butter and flour and work the mixture into the fish. Beat until very smooth and stir in the cream. Shape into 1-inch balls.

Heat the oil in a skillet (frying pan) and fry the balls until browned on all sides. Serve with a Hollendaise sauce. Serves six.

Fish-related recipes are something that I enjoy quite often, and this is one of 'em. And I hope you'll enjoy it too.

Now, here's another one for egg rolls, and in good time too, I think. It's actually in some ways a recipe for pancakes, but it's still very tasty, and well worth it.

2 eggs
1/2 cup water
1/2 teaspoon salt
1/2 cup sifted flour
1 tablespoon oil

Beat the eggs, water and salt together. Beat in the flour. Heat a 7-inch skillet with a little oil and pour a little of the batter into it to make a thin pancake. Cook until browned on the bottom. Remove, browned side up, and stack while preparing the filling.

Oh yeah, make a nice, big stack pile of pancakes on the lunch table for your enjoyment folks! It's been a pleasure working this recipe out here, so enjoy it and your very welcome.

Copyright 2003 Avi Green. All rights reserved.

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