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Simple Vegetable Oil Cocktail Sauce Recipe

Simple Vegetable Oil Cocktail Sauce Recipe

vegetable oil Cocktail sauce

Ingredients:

  • 3 lb freshwater trout fillets, cooked an; d flaked
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped green pepper
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup lemon juice
  • 3/4 cup fine, dry breadcrumbs
  • 2 eggs, beaten
  • 1/2 cup milk
  • 2 teaspoon spicy brown mustard
  • 2 teaspoon salt
  • 1/4 teaspoon pepper

Description:

1. 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.)

2. 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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