|
Ingredients
|
For 4
|
For 100
|
|
Fish
|
500gms
|
12.5kg
|
|
Shrimps (cleaned) or Anchovy essence
|
115gms
|
2.8kg
|
|
Cayenne pepper
|
a pinch
|
15gms
|
|
Or
|
|
|
|
Chilli powder
|
a pinch
|
10gms
|
|
Lime juice
|
½ lime
|
6 limes
|
|
Salt
|
to taste
|
100gms
|
|
Refined flour
|
30gms
|
340gms
|
|
Butter
|
30gms
|
340gms
|
|
Milk
|
150ml
|
3.75litre
|
|
Eggs
|
1
|
12
|
|
Bread crumbs
|
30gms
|
340gms
|
|
Fat to fry(absorption)
|
30gms
|
500gms
|
Boil and flakes fish. Clean, boil and chop shrimps. Make a
panada with flour, butter and milk. To the panada add fish, shrimps and
seasoning. Turn out on to a plate and cool. Add lime juice. Divide into even
portions. Form into croquette shapes on floured board. Coat with egg and toss
in breadcrumbs. Deep fry in hot fat. Drain on absorbent paper. Serve hot.
