Trout Patties

Name: Trout Patties
Total time: 120
Yield: 12
Ingredients: aluminum foil; 3 pounds skinless, boneless trout fillets; 3 tablespoons butter, melted; 3 tablespoons lemon juice; 0.5 cup seasoned bread crumbs; 1 small onion, chopped; 1 stalk celery, finely chopped; 3 large eggs; 2 tablespoons mayonnaise; 1.5 teaspoons lemon-pepper seasoning; 0.5 cup vegetable oil for frying, or as needed; 0.75 cup ketchup; 2 tablespoons prepared horseradish

Recipe by tiediedgirl from allrecipes.com

Dinner 2 Hr.

Ingredients

12 servings

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aluminum foil
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3 pounds skinless, boneless trout fillets
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3 tablespoons butter, melted
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3 tablespoons lemon juice
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0.5 cup seasoned bread crumbs
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1 small onion, chopped
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1 stalk celery, finely chopped

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3 large eggs
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2 tablespoons mayonnaise
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1.5 teaspoons lemon-pepper seasoning
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0.5 cup vegetable oil for frying, or as needed
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0.75 cup ketchup
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2 tablespoons prepared horseradish

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Place a piece of aluminum foil large enough to wrap trout fillets into a 9x13-inch baking dish.
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.
Bake in the preheated oven until fish flakes easily with a fork, about 1 hour.
Meanwhile, make the cocktail sauce: Mix ketchup and horseradish together in a small bowl until well combined. Refrigerate until needed.
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.
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.
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.
Serve patties with reserved cocktail sauce.