|Peanut oil||4 Cup (64 tbs)|
|Flour||1⁄4 Cup (4 tbs), sifted|
|Salt and pepper||1|
|Heavy cream||1 Cup (16 tbs)|
|Fish||3 Cup (48 tbs), crumbled|
|Egg yolk||1 , beaten|
|Eggs||2 , beaten|
|Bread crumbs||1 Cup (16 tbs)|
In a deep fryer, heat oil to 350°F(175°C).
In a saucepan, melt butter.
Add flour, salt and pepper, blending to a roux.
Pour in cream.
Over high heat, stir until sauce thickens.
Remove from heat.
Fold in fish and egg yolk, mixing well.
Shape into 1 inch (2.5 cm) thick patties.
Dip fish patties in beaten eggs.
Dredge with bread crumbs.
Fry 2 minutes, turning over a few times.
Drain on a paper towel.