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Categories:
water celery parsley onion fish mint leaf onion eggs breadcrumbs kefalotori cheese salt water flour oil lemon juice rosemary
Viewed: 59 - Published at: 5 years agoIngredients
- 6 cups water
- 1 stalk celery, cut into 8 pieces
- 1/2 cup chopped parsley
- 1 onion, quartered
- 3 lbs whole fish, cleaned (cod or flounder)
- 1 tablespoon minced mint leaf
- 1/2 cup minced onion
- 2 eggs
- 1 cup breadcrumbs
- 1/3 cup grated kefalotori cheese
- salt and pepper
- 3/4 cup water
- 1 cup all-purpose flour, for coating
- oil (for frying)
- 6 tablespoons fresh lemon juice
- rosemary, sauce
Method
- Bring 6 cups water to a boil. Add celery pieces, parsley, and onion; boil for 10 minutes. Reduce heat and add whole fish; cook, covered, for 20 minutes.
- Strain, reserving liquid. Cool fish and debone. Remove head and skin, and discard.
- Mash fish with a fork. (You should have 2 cups.) Add mint, onion, eggs, breadcrumbs, grated cheese, salt, pepper, and 3/4 cup water. Mix thoroughly.
- Form into small patties. Coat each patty in flour and fry in hot oil until golden brown. Sprinkle with lemon juice. Serve with Rosemary Sauce.
- Both the fish and the sauce are served at room temperature.
- Strained fish stock can be used to prepare Fish Soup.
