2 tbsp. Mazola butter
3 tbsp. Argo cornstarch
3/4 tsp. salt
1/4 tsp. pepper
1 c. milk
3 c. flaked fish, cooked or canned
1 1/2 tbsp. chopped parsley
1 tsp. lemon juice
1/2 tsp. grated onion

Melt butter in saucepan. Blend in cornstarch, salt and pepper. Remove from heat. Gradually add milk, mixing until smooth. Cook over medium heat, stirring constantly, until mixture thickens, comes to a boil and boil 1 minute. Stir in remaining ingredients. Chill.

Shape; roll in dry bread crumbs, then in slightly beaten egg, then in crumbs again. Pan or deep fry in Mazola corn oil until golden brown. Makes 4 to 5 servings. If desired 3 cups ground cooked meat may be used in place of fish.