Butter a 2 quart casserole or souffle dish. Line sides with crumbs. Melt the butter in small pan. Remove from heat and stir in flour, set aside.
Drain fish, reserving liquid. Add enough milk to make 1 cup. Add this to butter and flour. Stir and heat until it thickens slightly. Mash fish and add to milk mixture. Add yolks only of 4 eggs.
Combine well and cook over low heat, stirring 2 to 3 minutes. Remove from heat. Beat whites until meringue consistency. Add 1/3 of fish mixture to whites folding in. Combine the rest of mixtures gently folding in until combined. Pour into dish and bake at 375 degrees for 25 to 30 minutes until high and browned. Serves: 6.
