[Sca-cooks] plea for help-- Soup for the Qan

[KazOShea at aol.com]

Ok I have experience making the little critters ( about 450 to be cloe to 
exact)
We used tilapia, because carp was not attainable for a good price, and the 
tilapia was boned.
the  asafoetida  does not have any binding properites that I am aware of 
since the amount used is so very miniscule even if it did it would not be enough 
to matter unless it had the tensile strength of a super glue.
What I discovered worked good was to use a few eggs to bind the cakes, was it 
in the book, well not that I am aware of, but it worked and made life much 
better. ( for abou 7 lbs of mix I used I think a dozen eggs.) When they were 
made, the fillets were initially roughly diced while still partially frozen 
alloweed to thaw and then more finely diced with a pair of meat cleavers ( yes I 
picked that up from Iron Chef, and let me tell you it is fun and a good way to 
relieve stress). I had also tossed in the spice mix while the fillets were 
partially frozen and left things thaw together and blend flavors. When they were 
done people did not even know t was fish, they thought it tasted like KFC 
nuggets. the oil has to be very very hot< I think we used oil at 450 - 475 degrees  
for the deepfrying. And tey were left in for a little over a minute. We did 
them in batches of 20 in a deepfrying pan the size of a turkey roaster.
We also had left out the sheeps tail because we could not find any. We did 
not sub in an ingredient for the sheeps tail.

Had many compliments on both the flavor and texture of the cakes. Also made a 
dipping sauce of soy sauce and honey ( about a 4 part soy sauce  to 1 part 
honey ratio.) Kikkoman soy sauce use, generic honey.

Tis all I have

Iago