FIVE STAR MEXICAN BAKERY
FIVE STAR MEXICAN BAKERY Bakery in El Paso
2000 Lee Trevino Dr, El Paso, TX 79936
Monday: 6AM-6PM | Tuesday: 6AM-6PM | Wednesday: 6AM-6PM | Thursday: 6AM-6PM | Friday: 6AM-6PM | Saturday: 6AM-6PM | Sunday: 6AM-3PM
America/Denver time zone
3.9 average rating from 250 reviews for FIVE STAR MEXICAN BAKERY
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Business Name: FIVE STAR MEXICAN BAKERY
Address: 2000 Lee Trevino Dr
El Paso
Texas
79936
United States
El Paso
Texas
79936
United States
Phone: +1 915-593-5808
Price Range: $
Google ID: 0x86e744ebb93668e5:0x262cd6d2bef37a98
Place ID: ChIJ5Wg2uetE54YRmHrzvtLWLCY
Google Reviews ID: 2.75081E+18
Google CID: 2.75081E+18
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Cover fish with cold water to freshen. Let stand in cold water 4 hours, changing water 3 to 4 times (or follow directions on package). Drain fish and remove any pieces of bone. Flake and set aside.
Wash, pare, and cut potatoes into pieces. Combine fish, potatoes, and onion in a large saucepan. Add cold water to cover. Cover saucepan and bring to boiling. Cook until potatoes are tender.
For dill sauce, combine all ingredients. Mix well. Refrigerate.
Thoroughly drain and mash potatoes, fish, and onion. Add eggs, paprika, and pepper; whip until mixture is fluffy. Using 2 tablespoons of batter for each, shape into balls.
Heat Crisco to 365ºF in a deep saucepan or deep fryer. Drop only as many fish balls at one time into hot Crisco as will float uncrowded one layer deep. Fry for 2 to 5 minutes or until golden brown, turning balls as they brown. Drain on paper towels.
Serve with Dill Sauce.
Wash, pare, and cut potatoes into pieces. Combine fish, potatoes, and onion in a large saucepan. Add cold water to cover. Cover saucepan and bring to boiling. Cook until potatoes are tender.
For dill sauce, combine all ingredients. Mix well. Refrigerate.
Thoroughly drain and mash potatoes, fish, and onion. Add eggs, paprika, and pepper; whip until mixture is fluffy. Using 2 tablespoons of batter for each, shape into balls.
Heat Crisco to 365ºF in a deep saucepan or deep fryer. Drop only as many fish balls at one time into hot Crisco as will float uncrowded one layer deep. Fry for 2 to 5 minutes or until golden brown, turning balls as they brown. Drain on paper towels.
Serve with Dill Sauce.
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