3 tbsp. all-purpose flour
1 tsp. salt
1/8 tsp. paprika
3 tbsp. vegetable oil
1/2 c. milk
1/2 tsp. Worcestershire sauce
2 tsp. grated onion
2 c. 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 until well browned. Drain on paper towels. Skewer with toothpicks. Serve with cocktail sauce.