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    You are in: Home / Recipes / Crispy Fish Sausages Recipe
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    Crispy Fish Sausages

    Average Rating:

     5 Total Reviews

    Showing 1-5 of 5

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    • on April 23, 2009

      Made these for lunch today, since kids had a half day of school today we all enjoyed these. I added a dash extra parsley and pepper. Got 12 out of these. Very enjoyable with potato soup.

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    • on June 07, 2008

      Made & reviewed for ZWT 4 ~ Kumquat's Kookin' Kaboodles! I made these for the kids lunch today along woith potato soup & they went crazy for them! I used Pollock fillets & added a little extra seasoning to the flour. We got exactly 12 'sausages' out of this recipe & DH gave it a ''gazillion stars''. Thanks again!

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    • on May 08, 2008

      I was able to give this 5 stars with the help of the previous reviews. These are delightful crispy things with steamy moist insides. I use stale bread for recipes like this...when dry it crumbles easier. Since my fish fillets had been frozen, they had a lot of moisture, so I didn't soak the bread at all, but just threw everything, cubed, in my food processor. I added a generous amount of paprika and some all-purpose Greek seasoning. (I know, they're Hungarian!) I think a wide variety of seasoning would go well. You can also dip these cuties into a range of dips. They cooked up quick and I got about 13-14.

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    • on May 01, 2008

      These are full of potential -- but a bit bland. I seasoned the flour which helped, but I think the fish mixture needs more flavoring--onion, garlic, perhaps some finely chopped peppers. I used homemade white bread which, once soaked, blended beautifully with the fish to make almost a fish mousse. I'm also thinking these could be done in the oven. I'm looking forward to playing with this very interesting recipe.

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    • on April 25, 2008

      I had a tough time with this one - we were excited about trying it, but somehow the wet sliced bread didn't want to mix with the fish. I used Basa fillets, cut very small, but the bread pieces had an odd texture in the fried sausage. I think next time, I would use cubed dry bread, and just let the egg bind the ingredients. Also, I would recommend adding salt and pepper to the flour before rolling them for some added flavor. My yield was 6 3-inch sausages, enough for a main course for my family of four, although my kids are small. If I was feeding 4 adults, I'd double the recipe.

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    Nutritional Facts for Crispy Fish Sausages

    Serving Size: 1 (236 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 422.5
     
    Calories from Fat 51
    12%
    Total Fat 5.7 g
    8%
    Saturated Fat 1.4 g
    7%
    Cholesterol 174.5 mg
    58%
    Sodium 416.4 mg
    17%
    Total Carbohydrate 49.9 g
    16%
    Dietary Fiber 2.4 g
    9%
    Sugars 2.5 g
    10%
    Protein 39.5 g
    79%
    Detailed Nutrition Values About Nutrition Info
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