  ’Eye Balls(Makes 12 servings)2 cups walleye (cooked and flaked) 1 cup flour 1 tsp. seasoning salt 1/8 tsp. paprika 3 tbsp. vegetable oil 1 cup milk 1/2 tsp. Worcesterhire sauce 2 tsp onion (grated) 1 egg beaten, with two tbsp. water 1 cup bread crumbs Oil for deep frying Toothpicks Combine six tbsp. flour, salt and paprika together in a small saucepan. Stir in oil and mix until smooth. Add the milk and mix until smooth. Stir constantly while cooking over a low heat until the mixture is thick and smooth. Remove the saucepan from the heat. Stir in Worcesterhire sauce, walleye and onion. Refrigerate until chilled. Remove from refrigerator and shape the fish mixture into 1-inch diameter balls. Roll the balls in flour, dip in egg wash and then roll in bread crumbs. Preheat the deep fryer. Fry the fish balls until golden brown, then drain on paper towels. Place on a serving plate and insert a toothpick into each fish ball. Serve with cocktail and tartar sauces. |