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Fried Fish Balls

Yield 5 1/2 dozen


  • 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

How to Make It

  1. 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. )

  2. Fry croquettes in 2-inch-deep hot oil (370°) until golden brown. Drain on paper towels. Serve immediately with cocktail sauce.

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

Oxmoor House Homestyle Recipes