3 lb Freshwater trout fillets, -cooked and 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 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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