1. Cook fish, remove skin and bones and mash.
2. Beat egg yolks until light and thick, then add flour, salt, pepper, garlic, parsley and fish.
3. Fold in whites of eggs beaten until stiff.
4. Drop by tablespoons into hot deep fat (360°F. to 370°F.) and fry until brown.
5. Serve with tomato catchup, Tartare Sauce.