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Back To Seafood Burgers

4 cups flour

• 2 cups cornmeal (fine ground)

• 3 tablespoons baking soda

• 3 tablespoons baking powder

• 1/2 cup sugar

• 6 eggs (separated)

• 3 cups milk

• 6 pounds monkfish

Sift first five ingredients in one bowl. In a separate bowl, mix yolks and milk. In another bowl, whip whites.
2. Mix wet with dry, and fold egg whites into mix. Let it sit for 30 minutes in refrigerator.
3. Clean and ground fish, then make quenelles and freeze. (A quenelle is a light, delicate dumpling made of seasoned, minced or ground fish, meat or vegetables bound with eggs or panada. The mixture is formed into small ovals.)
4. Coat in batter and fry at 350° until golden brown. Add salt and pepper to taste.