-INGREDIENTS-
2 lb Fresh fish fillets 1 t Ground, not red chile
1 ea Clove garlic, minced 1 c Peanut oil for frying
DIRECTIONS
2 ea Eggs, beaten 2 T Flour
2 T Salt
Poach the fish fillets in water to cover for about 5 minutes or until
they are tender. Drain and chop them fine. Add the eggs, garlic,
salt, chile, and flour and mix thoroughly. Form the mixture into
3-inch cakes. In a heavy frying pan or a deep fat fryer, Heat the oil
to 350 to 375 degrees and fry the cakes until they are golden brown
and crisp on both sides. Drain on paper towels and serve them war,
accompanied by the following sauce: SAUCE FOR FISH CAKES Ingredients:
2 medium-sized onions, chopped 2 cloves garlic, chopped 3 large ripe
tomatoes, chopped 1 (6-oz) can tomato paste 1 tsp ground hot red
chile 1/2 tsp ground black pepper Directions: Place all ingredients
in the bowl of a food processor and grind until they form a
well-mixed, thick sauce. Place the sauce in a saucepan and cook it
over low heat for 20 minutes. Serve as soon as the sauce is cooked
and the fish cakes are prepared. Makes 4 servings.
Yields
4 servings