LPC Grocery
LPC Grocery Grocery store in Philadelphia
850 N 50th St, Philadelphia, PA 19139
Monday: 7:40AM-10PM | Tuesday: 7:40AM-10PM | Wednesday: 8AM-10PM | Thursday: 7:40AM-10PM | Friday: 7:40AM-10PM | Saturday: 8AM-9PM | Sunday: 8:30AM-7PM
America/New_York time zone
5 average rating from 9 reviews for LPC Grocery
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Business Name: LPC Grocery
Address: 850 N 50th St
Philadelphia
Pennsylvania
19139
United States
Philadelphia
Pennsylvania
19139
United States
Phone: +1 215-452-0053
Google ID: 0x89c6c71e24fa654d:0x292502337e096071
Place ID: ChIJTWX6JB7HxokRcWAJfjMCJSk
Google Reviews ID: 2.96478E+18
Google CID: 2.96478E+18
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Monday: 8AM-12AM | Tuesday: 8AM-12AM | Wednesday: 8AM-12AM | Thursday: 8AM-12AM | Friday: 8AM-12AM | Saturday: 8AM-12AM | Sunday: 8AM-12AM
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Monday: 7AM-7PM | Tuesday: 7AM-7PM | Wednesday: 7AM-7PM | Thursday: 7AM-7PM | Friday: 7AM-7PM | Saturday: 8AM-7PM | Sunday: 8AM-6PM
America/New_York time zone
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Supermarket
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Showing Places 1-6 of 435
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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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