|Lemon juice||1 Tablespoon|
|Onion||1 , finely minced|
|Prepared mustard||2 Tablespoon|
|Parsley flakes||1 Teaspoon|
|Cooked fish||1 Pound, boned, flaked|
|Cornflake crumbs||1⁄2 Cup (8 tbs)|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
Mix egg, lemon juice, onion, and seasonings in bowl; toss with fish.
Add enough cornflake crumbs so fish cakes shape easily.
Roll each cake in extra crumbs to coat outside.
Heat fat in medium skillet; fry cakes until crisp and brown on outside.
Drain on paper towels; place on heated platter.