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.
- 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
Preheat oven to 350 degrees F (175 degrees C). Place a piece of aluminum foil large enough to wrap up trout in a 9×13-inch baking dish.
Place trout in the prepared pan; drizzle butter and lemon juice on top. Fold up aluminum foil to enclose trout in a packet.
Bake in the preheated oven until flesh flakes easily with a fork, about 1 hour. Cool for 10 minutes. Flake into a large bowl; add onion and celery. Mix in seasoned bread crumbs.
Beat eggs, mayonnaise, and lemon pepper seasoning in a small bowl until blended. Mix into trout mixture. Form trout mixture into 12 patties.
Heat oil in a deep skillet over medium heat. Fry patties in batches until deep golden brown, 4 to 5 minutes per side.
Mix ketchup and horseradish together in a small bowl to make cocktail sauce. Serve with trout patties.
Preparation time: 25 mins
Cook time: 1 hr 8 mins
Total time: 1 hr 43 mins
Servings: 6 – Yield: 12 patties