Fish & Yam Fritters
|Fish fillet||1 1⁄2 Pound (Halibut, Whitefish Or Sole)|
|Onion||1 Small, chopped|
|Seasoned salt||2 Teaspoon|
|Pepper white||1⁄2 Teaspoon|
|Monosodium glutamate||1⁄2 Teaspoon|
|Flat beer/Water||1 Cup (16 tbs)|
|Yams/Sweet potatoes||2 1⁄2 Cup (40 tbs), cooked and mashed|
|Light cream||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
|Flour||1⁄2 Cup (8 tbs)|
|Frying oil||2 Cup (32 tbs) (For Frying)|
Simmer the fish, onion, 1 tsp.seasoned salt, pepper and mono-sodium glutamate in beer until fish is "flake" done (about 20 minutes).
Drain, and when fish and onion mixture is cool, flake with fork.
Beat the yams, cream, and 1 tsp.seasoned salt until fluffy.
Blend with fish mixture.
Roll into 2-inch balls and dust with flour.
Heat oil in skillet and fry at 375°F.until fritters are browned.
Drain on absorbent paper