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Golden crisp, and delightful.
2 C chopped cooked fish
� t salt
� t dry mustard
Pinch of cayenne pepper
1-� T lemon juice
1 C Thick Cream Sauce
1-� C freshly made bread crumbs
Oil for frying
Warm a platter in a 250� oven. Combine the fish, salt, mustard, cayenne pepper, lemon juice, and sauce. Refrigerate at least 1 hour, until the mixture is well chilled. Make small cone like shapes and roll in the bread crumbs. Heat 1 inch of oil in a heavy-bottomed pan to 360� . Without crowding, fry a few croquettes at a time until they are golden. Don't fry too quickly, or the insides will be cold. Drain on paper towels and keep warm in the oven until all are done.
Cookbook: The Fannie Farmer Cookbook
Author: Marion Cunningham Typed By: Susan Godfrey