Patties de Trout

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Patties de Trout
  1. 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.

  2. 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.

  3. Bake in the preheated oven until fish flakes easily with a fork, about 1 hour.

  4. Meanwhile, make the cocktail sauce: Mix ketchup and horseradish together in a small bowl until well combined. Refrigerate until needed.

  5. 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.

  6. 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.

  7. 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.

  8. Serve patties with reserved cocktail sauce.


You can substitute salad dressing (such as Miracle Whip) for the mayonnaise if preferred.

Editor’s Note:

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.

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