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Fish Balls

3 Tbsp. all-purpose flour
1 tsp. salt
1/8 tsp. paprika
3 Tbsp. vegetable oil
1/2 cup milk
1/2 tsp. Worcestershire sauce
2 tsp. grated onion
2 cups cooked, flaked Whitefish, i.e. frozen Haddock
1 egg
Dry seasoned bread crumbs, fine

Mix 3 tablespoons flour, salt and paprika in a small saucepan. Stir in oil. Add milk; mix well with wire whisk. Cook over low heat, stirring constantly until thick and smooth. Remove from heat. Stir in Worcestershire sauce, onion and fish. Refrigerate until well chilled (about 1 hour). Add 1/2 cup to 1 cup of bread crumbs until mixture holds together well. Shape into balls. Beat egg with 2 tablespoons water. Dip fish balls into egg then roll in bread crumbs. Cook in deep fat at 350 degrees F until well browned. Drain on paper towels. Skewer with toothpicks. Serve with cocktail sauce.

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