Fried Fish Balls
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Fried Fish Balls
3 lb 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
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
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