3 packed c. flaked, cooked fish
7 tbsp. butter
5 tbsp. flour
1 1/2 c. milk
Dash of salt, pepper and red pepper
2 tbsp. minced onion
1 tbsp. finely chopped parsley
1 egg, beaten with 2 tsp. water
1 c. finely crushed saltines
3 tbsp. cooking oil

In a large saucepan, melt five tablespoons of butter over medium heat and blend in flour. When mixture bubbles, slowly add milk, stirring constantly until it thickens. Add salt, pepper, red pepper, onion and parsley and blend well. Remove from heat and stir in fish. Cover and refrigerate for four hours.

Form mixture into 12 balls. Dip balls in beaten egg and roll in cracker crumbs. Heat remaining butter and cooking oil in a large frying pan over medium high heat. Add fish balls, flattening slightly with spatula. Fry until brown and hot throughout. Serves 4 to 6.