Trout Cakes! Yum!
Recipe by Claudia Heller
Trout Cakes – No Fish Story
Trout is a tasty dish whether fried, baked or barbequed! Camping on a recent fishing trip, I created a recipe and surprised our friends with an appetizer I served during happy hour around the campfire: trout cakes! After perusing on line various recipes for crab cakes, I combined, substituted and dabbled in creativity.
Possessing the luxury of a trailer, I placed each individual trout (about 10 inches each) in an open plastic bag and microwaved for about three minutes each. After cooling, it was easy to lift the fish by the tail and separate the meat from the skeleton, using gravity to my advantage. With no microwave on hand, the trout may be wrapped in buttered tin foil and
cooked over the campfire or fried in a buttered skillet on a camp stove.
My granddaughter, 11 year old Hailey, helped me sift through the meat carefully, removing any errant bones, gills or scales. The fish was ready!
• Cooked meat from 5 fresh trout (about 10” each)
• . cup diced onion
• . cup wasabi or plain mayonnaise
• 2 eggs, beaten lightly
• 2 tbsp Old Bay garlic and herb seasoning
• Dash parsley flakes
• Dash Tabasco sauce
• Juice from a lemon
• 2 tbsp Worcestershire sauce
• 1 cup bread crumbs
• 2 cups seasoned Italian bread crumbs
Combine all ingredients except Italian bread crumbs. Break up into patties, adding more mayonnaise or breadcrumbs to reach a good consistency for cakes. Roll each cake in the Italian bread crumbs, fry in butter in a skillet until crispy. Serve with tartar sauce on each patty. Lemon wedges and parsley will top off the presentation!
~ Claudia Heller