Fried Fish Balls

Oxmoor House
5 1/2 dozen


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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 eggs, beaten
1/2 cup milk
2 teaspoons spicy brown mustard
2 teaspoons salt
1/4 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 maybe 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.

Note: This makes a delicious appetizer and may be made with any cooked fish.

Created date

February 2010