2 lbs. boneless fillets, flaked
3 eggs
1 T. cooking sherry
1 T. Worcestershire sauce
1 tsp. sesame oil
1 cup chopped onion
2 cups crushed cornflakes
1/2 cup bread crumbs
Mix fish, 1 egg, wine, Worcestershire sauce, oil, onion and cornflakes. Form into patties. Beat remaining eggs in separate bowl. Dip patties in egg, then bread crumbs. Fry in 1/4-inch oil until brown on both sides.
Herb Terry
Chickasha, OK
From—Fish Traditions: Member Recipes