Description
Came up with this recipe because I have 2 avid fishermen in my home and plenty of trout to cook. Also have a recipe for an easy homemade cocktail sauce, which goes well with the patties, but it’s optional.
Ingredients
- 3 pounds skinless, boneless trout fillets
- 3 tablespoons butter
- 3 tablespoons lemon juice
- 1 small onion, chopped
- 1 stalk celery, finely chopped
- ½ cup seasoned bread crumbs
- 3 eggs
- 2 tablespoons mayonnaise
- 1 ½ teaspoons lemon pepper seasoning
- vegetable oil for frying
- 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.
Prep Time: 25 mins
Cook Time: 1 hr 8 mins
Total Time: 1 hr 43 mins
Servings: 6