2 c. mashed potatoes
2 c. fish meat flaked
2 well beaten eggs
1 tsp. Tony Chachere seasoning
1 tbsp. melted butter
1/4 tsp. Tabasco
Salt and pepper to taste
3 tbsp. chopped onion
3 tbsp. chopped celery
3 tbsp. chopped green onions

Combine potatoes and flaked fish. Add next 5 ingredients and mix well. Saute onion, celery, green onions. Mix well. Use enough evaporated milk to make a very thick mixture, thick enough to easily roll into balls about the size of golf balls, or perhaps a little smaller. Dip the fish balls into a mixture of: half cornmeal and half flour, red pepper to taste, an equal amount of seasoned bread crumbs. Fry in very hot, deep fat until golden brown. Serve with catsup.