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    Fried Fish Balls Recipe


  • 3lb Freshwater trout fillets,
  • -cooked and flaked
  • 1/2c Finely chopped onion
  • 1/2c Finely chopped green pepper
  • 1tb Chopped fresh parsley
  • 1/4c Lemon juice
  • 3/4c Fine, dry breadcrumbs
  • 2 Eggs, beaten
  • 1/2c Milk
  • 2ts Spicy brown mustard
  • 2ts Salt
  • 1/4ts Pepper
  • Vegetable oil
  • Cocktail sauce

  • Directions:
    1. 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.)
    2. 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.
    3. 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

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