Crispy Fish Sausages

From: 5thCourse

On May 8, 2008

I was able to give this 5 stars with the help of the previous reviews. These are delightful crispy things with steamy moist insides. I use stale bread for recipes like this...when dry it crumbles easier. Since my fish fillets had been frozen, they had a lot of moisture, so I didn't soak the bread at all, but just threw everything, cubed, in my food processor. I added a generous amount of paprika and some all-purpose Greek seasoning. (I know, they're Hungarian!) I think a wide variety of seasoning would go well. You can also dip these cuties into a range of dips. They cooked up quick and I got about 13-14.

From: Chef Kate

On May 1, 2008

These are full of potential — but a bit bland. I seasoned the flour which helped, but I think the fish mixture needs more flavoring--onion, garlic, perhaps some finely chopped peppers. I used homemade white bread which, once soaked, blended beautifully with the fish to make almost a fish mousse. I'm also thinking these could be done in the oven. I'm looking forward to playing with this very interesting recipe.

From: Gatorbek

On Apr 25, 2008

I had a tough time with this one - we were excited about trying it, but somehow the wet sliced bread didn't want to mix with the fish. I used Basa fillets, cut very small, but the bread pieces had an odd texture in the fried sausage. I think next time, I would use cubed dry bread, and just let the egg bind the ingredients. Also, I would recommend adding salt and pepper to the flour before rolling them for some added flavor. My yield was 6 3-inch sausages, enough for a main course for my family of four, although my kids are small. If I was feeding 4 adults, I'd double the recipe.