By Taylor Ferguson
As we wrap up prime fishing season and head into hunting season, it's time to think about eating all the trout caught while staying active outdoors all summer! I don’t know about you, but by this time of year, I have had plenty of smoked, baked, and grilled trout. This recipe is an easy way to use up a lot ofc fresh or frozen catch.
4 whole trout (cleaned/gutted)
Bake 400 10-15 min until flaky
Peel skin, flake meat off & transfer to bowl
Remove all bones
1tsp old bay
1/2tsp garlic powder
1/4tsp cayenne pepper
1/2tsp lemon peel
Salt & pepper to taste
1/2 onion (red or yellow), finely chopped
1/2 cup breadcrumbs (fresh or bought)
1 large egg, beaten
Combine seasonings, onion, breadcrumbs, and beaten egg with shredded/chopped meat into a bowl. Form into 1/4 cup patties/cakes. Roll into remaining breadcrumbs. Heat 2 tbs oil in large skillet and cook the cakes until they're golden brown. Serve with tartar or horseradish sauce.