It's one of my favorite meals. I open the can, drain off all the liquid, add 2 T. flour, 1 t. baking powder, some grated onion if I remember it, and a beaten egg, mix well. Make small patties and roll them in either flour or cornmeal, my favorite is Andy's seasoning fish mix, and fry in a small amount of oil until crispy. The blacksmith likes his served with a little cocktail sauce he makes using ketchup and horseradish.
It was easy to do. Pack the chunks of fish tightly into jars. Add 1/2 teaspoon of salt, and 1 tablespoon of oil and seal the jars. Place in pressure cooker, adding 2 quarts of boiling water. Process for 90 minutes at 15 pounds of pressure.
This can be used the same way you would use canned salmon or mackerel.
Wow, Patti, nothing goes to waste at your house! I'll bet that beats store-bought canned fish any day. -Tammy
ReplyDeleteWhat a great idea! Sure wish I could give it a sample. : )
ReplyDelete~Andrea~
Did you cook it before you canned it or was it raw packed? And how do you plan to use it? blessings, marlene
ReplyDeleteNever seen this before! You can do everything! :)
ReplyDeleteAnd then how do you cook it later? (I know it has to be delicious.)
My mom used to can fish as well. They where so good. She prepared them the same way. She would make "fish balls" kind of like hush puppies. Yum yum.
ReplyDeleteGreat job on the guest post!
ReplyDeleteDarn, I never did get to try these patties with the spoonbill I canned. Shane ate it all for his lunches before I could. :(
ReplyDeleteThis looks excellent, we will have to try this! Thanks for posting:)
ReplyDeleteYour guest post on Blind Pig was great! Awesome to be a guest on a great blog like Tippers:)
Total 'YUM'!
ReplyDelete