Fried fish balls

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

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