Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Freshwater trout fillets, 3/4 c Fine, dry breadcrumbs
-cooked and flaked 2 Eggs, beaten
1/2 c Finely chopped onion 1/2 c Milk
1/2 c Finely chopped green pepper 2 ts Spicy brown mustard
1 tb Chopped fresh parsley 2 ts Salt
1/4 c Lemon juice 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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