|Flaked cooked fish||2 Cup (32 tbs) (Any Freshwater Fish)|
|Cornflake crumbs||1 Cup (16 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Eggs||3 Small, divided|
|Worcestershire sauce||1 Tablespoon|
|Sesame oil||1 Teaspoon|
|Seasoned dry bread crumbs||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Tablespoon|
In medium mixing bowl, combine fish, cornflake crumbs, onions, 1 egg, the sherry, Worcestershire sauce, sesame oil, salt and pepper.
Divide mixture into 6 equal portions.
Shape each portion into 1/2-inch-thick patties.
In small mixing bowl, lightly beat remaining 2 eggs.
Place bread crumbs in shallow dish.
Dip patties first in eggs and then dredge in crumbs to coat.
In 10-inch skillet, heat vegetable oil over medium heat.
Fry for 2 to 4 minutes, or until golden brown, turning over once.
Drain on paper-towel-lined plate.