Fried Fish Balls

Course : Fish
Serves: 6
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3 pounds freshwater trout fillets -- cooked and flaked
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1 tablespoon chopped fresh parsley
1/4 cup lemon juice
3/4 cup fine -- dry breadcrumbs
2 large eggs -- beaten
1/2 cup milk
2 teaspoons spicy brown mustard
2 teaspoons salt
1/4 teaspoon pepper

Preparation / 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 (370F) until golden brown. Drain on paper towels. Serve immediately with cocktail sauce. Yield: 5-1/2 dozen. Note: This makes a delicious appetizer and may be made with any cooked fish.

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