kokaine
Member
16 ounces of baked Kok. Split fish (2 or 3 pounder) into two pieces, don't worry about the bones at this point, and bake on cookie sheet or foil for 30 minutes, skin side down, at 300 degrees, (no seasonings, but very lightly sprayed with cooking oil spray) with smaller koke's it may take two fish. Allow fish to cool in fridge then carefully pull meat away from bones, almost getting a boneless meat. Pack Koke in measuring cup to ensure 16 ounces. Crumble, and put in bowl then add the following:
1) 1 complete bunch of green onions, very thin chopped (1/8th inch) getting about 1/3 of the greens also.
2) One egg.
3) 1/4 cup mustard.
4) teaspoon of Worchester Sauce.
5) 12 saltine crackers (put in baggie and pulverize before putting in bowl).
6) Dash of salt, pepper, and garlic salt.
Stir all the above in well with koke. Put about 1/4 inch of oil, no more, in pan and get medium hot (not smoking hot). Form koke mixure in your hand into golf ball sized balls. Now, pour 2 or three cups of corn meal onto a plate. Take koke ball in your hand and form one inch thick patties and carefully role in corn meal. I take the ball and scoop up corn meal in my hand as I'm making the pattie (it does not need to be perfectly round, just slightly pack on edges). Now place in medium hot oil. Flick a peice of fish into oil first to ensure it fries and then you'll know the oil is ready. Here's is the important part. DO NOT FLIP pattie or DISTRUB until golden brown on frying side. Then flip and fry other side until golden brown (not dark brown). Less than 10 minutes for the entire frying process but watch carefully.
Serve this with mashed potato, and corn on the cob, and even preferably with some hushpuppies.
Alternative, cook balls rolled in corn meal without making them into patties. Just need to ensure the balls are completely covered in oil when frying. Use smaller/narrow, but deeper pan for this method. There going to be hot so watch your tongue. tongue2
Try them out and make any adjustments to your liking.
1) 1 complete bunch of green onions, very thin chopped (1/8th inch) getting about 1/3 of the greens also.
2) One egg.
3) 1/4 cup mustard.
4) teaspoon of Worchester Sauce.
5) 12 saltine crackers (put in baggie and pulverize before putting in bowl).
6) Dash of salt, pepper, and garlic salt.
Stir all the above in well with koke. Put about 1/4 inch of oil, no more, in pan and get medium hot (not smoking hot). Form koke mixure in your hand into golf ball sized balls. Now, pour 2 or three cups of corn meal onto a plate. Take koke ball in your hand and form one inch thick patties and carefully role in corn meal. I take the ball and scoop up corn meal in my hand as I'm making the pattie (it does not need to be perfectly round, just slightly pack on edges). Now place in medium hot oil. Flick a peice of fish into oil first to ensure it fries and then you'll know the oil is ready. Here's is the important part. DO NOT FLIP pattie or DISTRUB until golden brown on frying side. Then flip and fry other side until golden brown (not dark brown). Less than 10 minutes for the entire frying process but watch carefully.
Serve this with mashed potato, and corn on the cob, and even preferably with some hushpuppies.
Alternative, cook balls rolled in corn meal without making them into patties. Just need to ensure the balls are completely covered in oil when frying. Use smaller/narrow, but deeper pan for this method. There going to be hot so watch your tongue. tongue2
Try them out and make any adjustments to your liking.
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