Ingredients
- 11 ingredients in a mixing bowl
- 2 eggs
- 1 balls
- 3 lb freshwater trout fillets
- 3/4 c fine
- 1/2 c milk
- 1/2 c green pepper (finely chopped)
- 1/4 c lemon juice
- 1/2 c onion (finely chopped)
- 2 ts spicy brown mustard
- 2 ts salt
- 1 tb parsley (chopped fresh)
- 1/4 ts pepper
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.
