Stuffed Fish Turbans with Creole Sauce
8 tablespoons Fryin' Magic, divided
2 pounds thin fish fillets
4 cups fine, soft bread crumbs
1/2 cup chopped celery
1/2 cup chopped onion, divided
2 tablespoons snipped parsley
6 tablespoons butter or margarine, melted
1/4 cup water
3 slices bacon, quartered
1 tablespoon butter or margarine
1 can (10-3/4 ounces) condensed tomato soup
1 tablespoon lemon juice
1. Sprinkle 2 tablespoons Fryin' Magic over fish fillets. Line 12 greased muffin-pan wells with fillets, overlapping ends.
2. Mix 4 tablespoons Fryin' Magic, the bread crumbs, celery, 1/4 cup onion, parsley, melted butter, and water. Form into 12 balls. Put a ball into center of each fish turban and top with bacon piece.
3. Bake at 350°F 25 to 30 minutes, or until fish is done.
4. Cook remaining 1/4 cup onion in remaining butter in a saucepan until tender. Add condensed soup, remaining Fryin' Magic, and the lemon juice. Heat thoroughly. Serve sauce with fish turbans.
YIELD: 6 servings
Bakin' Miracle
CoCo Wheats Recipes
Country Style Miracle Maize Recipes
FastShake Recipes
Fryin' Magic Recipes
Sweet Miracle Maize Recipes
