Fried trout cakes are easily a favorite of anyone who likes to eat fish. Kimberly Schlapman of country music’s Little Big Town recently shared her recipe for delectable trout cakes.
At Yak Outlaws, when we say we’re about “everything kayak fishing”, we mean it. We’re not just about the tools used to catch fish. We’re not just about going out and catching fish, although we all have to agree that’s the fun part of it. We’re also about sharing great ideas on how to prepare and cook your latest catch. Weekly, we’ll share a new and exciting recipe for you to try out for yourselves. This week we’re sharing a recipe from country music star Kimberly Schlapman from the band Little Big Town, a great idea for shallow fried fish patties: Fried Trout Cakes!
Fried Trout Cakes
Cook time: 6 minutes | Yield: 4 Servings
- 1 lb. trout filet, skinless and boneless, cut into small chunks
- 1/2 cup red bell pepper, small dice
- 1/4 cup finely chopped scallions
- 2 tablespoons minced parsley
- 1 tablespoon whole grain mustard
- Zest of one lemon
- 1/2 lemon (for juice)
- 1 egg
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Vegetable oil, for shallow frying
Heat oil in a pan to medium.
Mix all of the ingredients in a bowl and form 4 cakes. Place them in the oil and cook 3 minutes on each side. Remove from pan when done, onto paper towels. Season with salt and squeeze lemon juice on top. ENJOY!
We hope you certainly enjoyed this recipe for fried trout cakes this week. If you added a new variation to this recipe like redfish or flounder or another fish, or have a great recipe idea that you’d like to share with everyone at Yak Outlaws, send on over!