3 lb Trout fillets
-- cooked, 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.