Yield: 6 servings
Measure | Ingredient |
---|---|
3 pounds | Freshwater trout fillets, cooked and flaked |
½ cup | Finely chopped onion |
½ cup | Finely chopped green pepper |
1 tablespoon | Chopped fresh parsley |
¼ cup | Lemon juice |
¾ cup | Fine, dry breadcrumbs |
2 \N | Eggs, beaten |
½ cup | Milk |
2 teaspoons | Spicy brown mustard |
2 teaspoons | Salt |
¼ teaspoon | Pepper |
vegetable oil Cocktail sauce
Combine first 11 ingredients in a large mixing bowl; mix well. Shape into 1-inch balls. (At this point, balls may be frozen: when ready to use, partially thaw and fry as directed below.) Fry croquettes in 2-inch deep hot oil (370) until golden brown.
Drain on paper towels. Serve immediately with cocktail sauce.
Yield: 5-½ dozen.
Note: This makes a delicious appetizer and may be made with any cooked fish.
From: The Southern Heritage Sea and Stream CookBook Shared By: Pat Stockett