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1 pound raw firm white fish, such as orange roughy, monk fish or cod, chopped
1 cup round buttery crackers coarsely crushed (about 24)
2 eggs
1/4 cup milk
1/4 cup parsley chopped fresh
2 teaspoons worcestershire sauce
1 teaspoon dill weed dried
1/2 teaspoon salt
1/4 teaspoon black pepper
8 hamburger buns or 8 large buttermilk biscuits
Vegetable oil
Tartar sauce or mayonnaise
Shredded lettuce


Preheat oven to 350°.

In a medium bowl, mix fish, cracker crumbs, eggs, milk, parsley. Worcestershire sauce, dill weed, salt and pepper until well blended. Using about 1/4 cup of the mixture at a time, shape into eight 3-inch patties.

Wrap buns or biscuits in foil. Warm in oven for 5 to 8 minutes.

Meanwhile, into a large skillet, pour oil to a depth of 1/4 inch; place over medium heat. When hot, add fish patties, half at a time, and cook for 5 minutes on each side or until well browned. Remove from skillet and drain on paper towels.

Serve fish patties in buns or biscuits with tartar sauce or mayonnaise and lettuce.