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Trout Cakes

Trout Cakes

Two fish cakes on a white plate with a side of fresh lemon wedges.

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 of fresh or frozen catch.

Two fish cakes on a white plate with a side of fresh lemon wedges.

Trout Cakes

4.2 from 5 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Appetizer, Main Course, Side Dish
Cuisine American
Servings 4


  • 4 whole trout cleaned and gutted
  • 1 tsp Old Bay seasoning
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper
  • ½ tsp lemon peel
  • Salt and pepper to taste
  • ½ onion finely chopped
  • ½ cup breadcrumbs
  • 1 large egg beaten


  • Bake trout at 400 degrees F for 10-15 min until flaky
  • Peel skin off, flake the meat, and transfer to bowl. Ensure all bones are removed.
  • Combine seasonings, onion, breadcrumbs, and beaten egg with shredded trout meat in a bowl
  • Form into ¼ cup patties or cakes. Roll into the remaining breadcrumbs. 
  • Heat 2 tbsp oil in a large skillet and cook the cakes until they're golden brown. Serve with tartar or horseradish sauce.
Keyword Fish, Trout
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