Title: Fried Fish Balls
Categories: Seafood Appetizer
Yield: 6 Servings

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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