CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Eggs, Dairy, Vegetables |
|
Fish |
6 |
Servings |
INGREDIENTS
3 |
lb |
Trout fillets cooked, 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 |
INSTRUCTIONS
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-trout.zip
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