|Pike fillets/Flounder fillets / other white meat fish||1 1⁄2 Pound|
|Salt||1 1⁄2 Teaspoon|
|Sugar||1 1⁄2 Teaspoon|
|Seasoning||1⁄2 Teaspoon (Accent)|
|Ice water||4 Tablespoon|
|Fat||2 Cup (32 tbs) (for deep frying)|
Grind or chop the fish very fine.
Blend in the salt, sugar, Ac'cent, cornstarch, and water.
Shape scant tablespoons of the mixture into balls or oblongs.
Heat the fat to 370° and fry the balls in it until golden brown.
Makes about 24.
Delicious as a hot hors d'oeuvre.