Recipe#10996

Title: Fish Balls 02

rec.food.recipes archive

Yield: 6 Servings
 3 lb freshwater trout fillets, cooked and flaked
 1/2 cup finely chopped onion
 1/2 cup finely chopped green pepper
 1 Tbsp chopped fresh parsley
 1/4 cup lemon juice
 3/4 cup fine, dry breadcrumbs
 2 eggs, beaten
 1/2 cup milk
 2 tsp spicy brown mustard
 2 tsp salt
 1/4 tsp pepper
 vegetable oil
 cocktail sauce
 Combine first 11 ingredients in a large mixing bowl; mix well.
 Shape into 1-inch balls. 
 Fry croquettes in 2-inch deep hot oil (370) until golden brown.
 Drain on paper towels.  Serve immediately with cocktail sauce.
 Yield: 5-1/2 dozen.