Fish Fritters

A light and tempting appetizer for any seafood dinner. My first batch got gobbled up by dinner guests as soon as they were cool enough to eat!

12 ounces fresh speckled trout fillet
1 medium onion chopped
2 Tbsp dill (optional)
2 eggs
1/2 tsp salt
3/4 cup flour
3 cups vegetable oil

Cut trout fillet into small pieces and place in food processor with onion and dill. Process into a paste. Remove from processor and combine thoroughly with eggs, salt, and flour in mixing bowl. Refrigerator for 30 minutes, this makes the fritters easier to form for frying.

Heat oil to 300°F. Using two teaspoons, dip one spoon of fritter mixture and use the other to form a round ball. Drop in heated oil and cook until fritters float and turn golden brown.

Serve with a traditional tartar sauce or an oriental sweet and spicy.