Fried fish balls
6 servings
Ingredients
| Quantity | 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 | Eggs, beaten | |
| ½ | cup | Milk |
| 2 | teaspoons | Spicy brown mustard |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
Directions
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