Since I live with two avid anglers and have a lot of trout to prepare, I developed this recipe for trout cakes. Although optional, the homemade cocktail sauce complements the patties well.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs |
| Servings: | 12 |
Ingredients
- aluminum foil
- 3 pounds skinless, boneless trout fillets
- 3 tablespoons butter, melted
- 3 tablespoons lemon juice
- ½ cup seasoned bread crumbs
- 1 small onion, chopped
- 1 stalk celery, finely chopped
- 3 large eggs
- 2 tablespoons mayonnaise
- 1 ½ teaspoons lemon-pepper seasoning
- ½ cup vegetable oil for frying, or as needed
- ¾ cup ketchup
- 2 tablespoons prepared horseradish
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place a piece of aluminum foil large enough to wrap trout fillets into a 9×13-inch baking dish.
- Start the patties: Place trout fillets on the foil in the prepared pan; drizzle butter and lemon juice over trout. Fold the aluminum foil and seal the edges to enclose trout in a packet.
- Bake in the preheated oven until fish flakes easily with a fork, about 1 hour.
- Meanwhile, make the cocktail sauce: Mix ketchup and horseradish together in a small bowl until well combined. Refrigerate until needed.
- Finish the patties: Remove trout from the oven and let cool for 10 minutes. Flake fish into a large bowl. Add bread crumbs, onion, and celery; mix to combine.
- Whisk eggs, mayonnaise, and lemon-pepper seasoning together in a small bowl until blended. Add to trout mixture and mix until combined. Form mixture into 12 patties.
- Heat 1/4 inch oil in a deep skillet over medium heat. Working in batches, fry patties until deep golden brown, 4 to 5 minutes per side.
- Serve patties with reserved cocktail sauce.
- You can substitute salad dressing (such as Miracle Whip) for the mayonnaise if preferred.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Reviews
I really like these patties, but had to cook whole fish and debone them. It took quite a bit of time. I used kokanee, and I wouldn’t change the recipe at all.
Good recipe! One important thing to point out though is that an hour cook time is too much on the fish. I’d say 45 minutes max but I’d check it at 30 minutes. You’ve got to keep in mind that the fish will continue to cook as it is cooling and then once the patties are assembled it gets cooked another 8-10 minutes. I had a bit of green bell pepper that needed used so I diced it up and added it to the mixture and it went good in there too. I recommend this recipe but just be sure to not overcook your fish.