Crispy Fish Sausages
photo by kiwidutch
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
12 fish sausages
- Serves:
- 4
ingredients
directions
- soak bread in water until soft then strain liquid out.
- process fish, bread, salt,pepper, parsley, paprika, 1 egg together for a few seconds until mixed together but not minced.
- put flour, breadcrumbs, egg in individual shallow plates.
- get a small portion of the mixt and roll out into sausages.
- roll in flour, then eggs, then breadcrumbs.
- heat oil and fry until golden brown.
- Garnish with lemon wedges.
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Reviews
-
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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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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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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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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