Serves 6 to 8
2 lbs white fish
1 carrot, sliced
2 onions, chopped
10 black peppercorns
3 slices white bread, crusts removed (can substitute 3/4 C breadcrumbs)
Milk
1 egg
1 t ground coriander
2 cloves garlic, crushed
1 t thyme
Salt
Pinch cayenne
5 T flour
Oil for frying
In a large pot, put the cleaned fish, the carrots, half the onions, and the peppercorns in water to cover. Bring to a boil and simmer until tender. Remvoe the fish, flake it from the bones, and put it into a mixing bowl
Soak the bread in milk for a few minutes, then squeeze dry and mix with the fish. Mix in the egg, remaining onion, coriander, garlic, thyme, salt, and cayenne, and knead together.
Form the mixture into finger-like cylinders. Roll in flour and fry in hot oil until golden brown. Serve hot or cold with garlic sauce or sesame sauce.