Makes 10 servings.

Ingredients Edit

Directions Edit

  1. Cook carrots and onions in butter in small skillet over medium heat until tender crisp; set aside.
  2. Combine fish fry coating mix, cornbread mix, baking powder, creole seasoning, and black pepper in large bowl.
  3. Blend milk with egg yolk and hot pepper sauce.
  4. Stir rice, fish, carrot mixture, and milk mixture into dry ingredients.
  5. Beat egg white until stiff but not dry.
  6. Fold in beaten egg white.
  7. Heat oil in large skillet over medium-high heat.
  8. Drop batter by ¼ cup into skillet; flatten.

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