Superett Food Mart
Superett Food Mart Grocery store in Lawrenceville
307 Buford Dr # A, Lawrenceville, GA 30046
Monday: 10AM-7PM | Tuesday: 10AM-7PM | Wednesday: 10AM-7PM | Thursday: 10AM-7PM | Friday: 10AM-7PM | Saturday: 11AM-7PM | Sunday: Closed
America/New_York time zone
5 average rating from 1 reviews for Superett Food Mart
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Business Name: Superett Food Mart
Address: 307 Buford Dr # A
Lawrenceville
Georgia
30046
United States
Lawrenceville
Georgia
30046
United States
Phone: +1 678-869-5566
Google ID: 0x88f5be59cc3b4b45:0x75f55943e9982666
Place ID: ChIJRUs7zFm-9YgRZiaY6UNZ9XU
Google Reviews ID: 8.4998E+18
Google CID: 8.4998E+18
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America/New_York time zone
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America/New_York time zone
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2369 Lawrenceville Hwy # L2, Lawrenceville, GA 30044
Monday: 9AM-9:30PM | Tuesday: 9AM-9:30PM | Wednesday: 9AM-9:30PM | Thursday: 9AM-9:30PM | Friday: 9AM-9:30PM | Saturday: 8AM-9:30PM | Sunday: 8AM-9:30PM
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America/New_York time zone
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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 365ÂşF 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 365ÂşF 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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