Fried Fish Balls
Massimo Paolini
ingredients
- 3 lbs Freshwater trout fillets,
- cooked and flaked
- 1/2 C Finely chopped onion
- 1/2 C Finely chopped green pepper
- 1 tb Chopped fresh parsley
- 1/4 C Lemon juice
- 3/4 C Fine, dry breadcrumbs
- 2 Eggs, beaten
- 1/2 C Milk
- 2 ts Spicy brown mustard
- 2 ts Salt
- 1/4 ts Pepper
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 (370) 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.
From: The Southern Heritage Sea and Stream CookBook Shared By: Pat Stockett
Source: Massimo Paolini
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