2 c. flaked cooked fish (cod or other firm fish)
1 c. cooked rice (reg. or Minute)
2 tsp. parsley
1/2 tsp. seasoned salt
1/4 tsp. lemon pepper
2 eggs, beaten
1/2-1 c. finely crushed saltine crackers
3 green onions, tops finely diced
Crisco for frying

Combine fish, rice, parsley, salt, lemon pepper, and onion. Add eggs and mix well. Using 2 level tablespoons, press mixture into balls. Roll in crumbs keeping round. Heat Crisco to 365 degrees in saucepan or fry in a deep fryer. Fry several balls at a time for 3 1/2 minutes or until browned. Drain on paper towels. Serve with sweet and sour sauce, lemon wedges or cocktail sauce. Great with Chinese dinners.

NOTE: If the fish is very moist add some cracker crumbs so balls can be formed.