Ingredients Jump to Instructions ↓

  1. 3 lb Freshwater trout fillets, -cooked and flaked

  2. 1/2 c Finely chopped onion

  3. 1/2 c Finely chopped green pepper

  4. 1 tb Chopped fresh parsley

  5. 1/4 c Lemon juice

  6. 3/4 c Fine, dry breadcrumbs

  7. 2 Eggs, beaten

  8. 1/2 c Milk

  9. 2 ts Spicy brown mustard

  10. 2 ts Salt

  11. 1/4 ts Pepper vegetable oil Cocktail sauce Combine first

  12. 11 ingredients in a large mixing bowl; mix well. Shape into 1-inch balls.

Instructions Jump to Ingredients ↑

  1. 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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