8 servings

Redfish Patties or Croquettes


3 lbs. redfish, deboned
3 cups chopped onions
3 cups chopped celery
6 cloves garlic, minced
2 sticks butter
2 lbs. boiled potatoes
3 cups bread crumbs
6 eggs
Green onion tops and parsley to taste, chopped
Salt, black pepper, and cayenne to taste
Flour for coating
Bread crumbs for coating
2 beaten eggs
½ cup evaporated milk
Pinch of salt
Oil for frying



Cut fish into small pieces. Season highly with salt, pepper, and a little cayenne. Put fish in heavy-bottomed pot with 1 stick butter. Cook in a covered pot over medium heat until done, about 25 minutes.

Put 1 stick butter in a separate pot with chopped onions, celery, and garlic. Cook over medium heat in uncovered pot until vegetables are wilted. Combine mixtures and mix well.

Mash potatoes and add to mixture. Add bread crumbs, unbeaten eggs, green onion tops and parsley. Season to taste with salt, pepper, and cayenne.

Take large spoonfuls of mixture and flatten into patties or roll into croquettes.

Make an egg batter by mixing together 2 beaten eggs, ½ cup evaporated milk, and pinch of salt.

Roll fish patties or croquettes in flour, dip in egg batter, roll in bread crumbs, and fry in deep fat until dark brown. Drain on paper towels .