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fried speckled trout recipe

Fried Speckled Trout Cakes

Author: Larry White
This fried speckled trout recipe turns fresh trout fillets into crisp, golden fish cakes with herbs, vegetables, and a light coating that fries up beautifully.
5 from 12 votes
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Course Main Course
Cuisine American
Prep Time30 minutes
Cook Time10 minutes
Servings: 4 People

Ingredients 

  • 1 pound speckled trout filets, (boneless, skinless, and roughly chopped)
  • 1 tablespoon olive oil
  • 1/2 cup bell peppers, small dice
  • 1/2 cup onion, small dice
  • 1 garlic clove, chopped
  • 2 eggs, lightly beaten
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce
  • 2 tablespoon mayonnaise
  • 1 tablespoon dijon mustard
  • 1 cup panko bread crumbs
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh Italian parsley, chopped
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup masa harina or all purpose flour, (for dusting the cakes)
  • oil for frying (as needed)

Instructions

  • Remove any bones and skin from the trout fillets if needed, then roughly chop the fish.
  • Heat the olive oil in a frying pan over medium heat. Add the onions, peppers, and garlic, and cook until tender, about 3 to 5 minutes. Season to taste with salt and pepper. Transfer to a plate and let cool.
  • In a large bowl, combine the cooked vegetables with the remaining ingredients, except the masa harina (or flour, if using) and the frying oil. Mix well, then refrigerate for 30 minutes.
  • Form into cakes and dust each side lightly with masa harina or flour. Place in the refrigerator for 30 minutes to rest.
  • Heat a large skillet over medium-high heat and add enough oil to fill the bottom of the pan by about 1/4 inch.
  • Fry the cakes about 5 minutes per side, or until golden brown. Work in batches if needed.
  • Transfer to paper towels. Season lightly with salt and black pepper.

NOTES

  • Chill the mixture before forming the cakes, so they hold together better.
  • Masa harina gives the outside a little more crunch, but all-purpose flour works just fine.
  • Don't overcrowd the pan, or the cakes can go soft instead of crisp. Work in batches if needed.
Storage:
  • Uncooked cakes freeze well for up to 2 months.
  • Eat leftovers within two days. Reheat in a 325 degree F oven.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!