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Fried fish balls
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| Artist: |
_ |
| Categories: |
Appetizers, Fish, Fried, Seafood |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| lbs | Freshwater trout fillets | | | -cooked and flaked | | 1/2
| cup | Finely chopped onion | | 1/2
| cup | Finely chopped green pepper | | 1
| tbsp | Chopped fresh parsley | | 1/4
| cup | Lemon juice | | 3/4
| cup | Fine, dry breadcrumbs | | 2
| | Eggs, beaten | | 1/2
| cup | Milk | | 2
| tsp | Spicy brown mustard | | 2
| tsp | Salt | | 1/4
| tsp | Pepper |
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Procedures:
| 1 | Vegetable oil cocktail sauce combine first 11 ingredients in a large mixing bowl; mix well. | | 2 | Shape into 1-inch balls. | | 3 | (at this point, balls may be frozen: when ready to use, partially thaw and fry as directed below). | | 4 | Fry croquettes in 2-inch deep hot oil (370) until golden brown. | | 5 | Drain on paper towels. | | 6 | Serve immediately with cocktail sauce. | | 7 | Yield: 5-?dozen. | | 8 | Note: this makes a delicious appetizer and may be made with any cooked fish |
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