Fried Leeks with Tarragon
INGREDIENTS:
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
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.
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.