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