This fried speckled trout recipe is one of my favorite ways to cook fresh trout when I want something other than a basic fish fry. Instead of frying the fillets whole, I chop the fish and make trout cakes and pan-fry them.
Speckled trout works especially well for this because of its clean flavor. Though it’s a delicate fish, it still has enough body to hold together in a cake form. It also handles a fair amount of seasoning and fresh herbs without getting lost. If you don’t have speckled trout, this same recipe works with redfish, bass, crappie, or salmon. The texture changes a little depending on the fish, but the method stays the same.
Be sure not to miss my other favorite fish recipes, like fried catfish and fried bluegill.
Why This Speckled Trout Recipe Works
A lot of fish cakes miss the mark because they are either too dense from breadcrumbs or too soft. This one is neither. The trout still tastes like trout, and the cakes fry up crisp outside and tender in the middle.
Part of that comes from the fish itself. Speckled trout has a little more bite than something like flounder, so it holds up nicely. The other part is keeping the mix simple. A quick sauté on the vegetables, enough binder to hold everything together, and a short rest in the fridge before frying. That’s really all it takes.
Key Tips Before you Start
Chop the fish by hand
Use a sharp knife and roughly chop the trout fillets. You want small pieces, not fish paste.
Cook the vegetables first
Raw onion and pepper can make the cakes wet and a little harsh. Cooking them first softens everything and keeps the mixture from getting sloppy.
Chill the mixture
Give the mix about 30 minutes in the fridge before forming the cakes. It helps them hold together better in the pan.
Dust them lightly
A light coating of masa harina or flour helps the outside brown up without making the cakes too heavy.
Use a heavy skillet and hot oil
A heavy pan heats more evenly and helps give you a better crust. Make sure the oil is hot before the cakes go in, or they’ll soak up oil instead of frying up crisp.
Don’t crowd the pan
If the pan gets overcrowded, the oil temperature drops. This can make cakes absorb the cooking oil and become soft and greasy.
How to Make Fried Speckled Trout Cakes
Prep the trout
- Remove any skin and bones from the trout fillets, then roughly chop the fish with a knife.
Cook the vegetables
- Heat the olive oil in a frying pan over medium heat. Add the onion, bell pepper, and garlic and cook until tender, about 3 to 5 minutes. Spread them out on a plate and let them cool.
Mix the fish cake base
- In a large bowl, combine the chopped trout, cooked vegetables, eggs, Worcestershire, hot sauce, mayonnaise, mustard, panko, basil, parsley, lemon juice, salt, and black pepper. Mix everything well, then refrigerate the bowl for 30 minutes.
Form the cakes
- Shape the mixture into cakes (whatever size you like). Dust both sides lightly with either masa harina or all-purpose flour.
Fry the cakes
- Heat a large cast-iron skillet or other heavy-bottomed pan over medium-high heat. Add enough oil to come about 1/4 inch up the bottom of the pan.
- When the oil is hot, add the cakes and cook about 5 minutes per side, or until they’re golden brown and cooked through. Work in batches if needed.
- Transfer them to paper towels and season lightly with salt right away.
What to Serve with Fried Speckled Trout
- These trout cakes go really well with creamy sauces. Homemade tartar sauce, remoulade, mojo aioli, or a quick garlic aioli all make sense here.
- For sides, I usually keep it simple. Slaw, squash, sliced tomatoes, and fried cornbread.
- Lemon wedges and a little chopped parsley are great fresh garnishes that brighten the dish.
More Seafood Recipes
Lastly, if you make this crispy fried speckled trout recipe, be sure to leave a rating and a comment below! Also, tag me on Instagram with some of your creations. I thoroughly enjoy hearing your feedback and checking out the photos of the recipes you’ve made.
Fried Speckled Trout Cakes
Ingredients
- 1 pound speckled trout filets, (boneless, skinless, and roughly chopped)
- 1 tablespoon olive oil
- 1/2 cup bell peppers, small dice
- 1/2 cup onion, small dice
- 1 garlic clove, chopped
- 2 eggs, lightly beaten
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce
- 2 tablespoon mayonnaise
- 1 tablespoon dijon mustard
- 1 cup panko bread crumbs
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh Italian parsley, chopped
- 1 teaspoon fresh lemon juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup masa harina or all purpose flour, (for dusting the cakes)
- oil for frying (as needed)
Instructions
- Remove any bones and skin from the trout fillets if needed, then roughly chop the fish.
- Heat the olive oil in a frying pan over medium heat. Add the onions, peppers, and garlic, and cook until tender, about 3 to 5 minutes. Season to taste with salt and pepper. Transfer to a plate and let cool.
- In a large bowl, combine the cooked vegetables with the remaining ingredients, except the masa harina (or flour, if using) and the frying oil. Mix well, then refrigerate for 30 minutes.
- Form into cakes and dust each side lightly with masa harina or flour. Place in the refrigerator for 30 minutes to rest.
- Heat a large skillet over medium-high heat and add enough oil to fill the bottom of the pan by about 1/4 inch.
- Fry the cakes about 5 minutes per side, or until golden brown. Work in batches if needed.
- Transfer to paper towels. Season lightly with salt and black pepper.
NOTES
- Chill the mixture before forming the cakes, so they hold together better.
- Masa harina gives the outside a little more crunch, but all-purpose flour works just fine.
- Don’t overcrowd the pan, or the cakes can go soft instead of crisp. Work in batches if needed.
- Uncooked cakes freeze well for up to 2 months.
- Eat leftovers within two days. Reheat in a 325 degree F oven.
1 thought on “Fried Speckled Trout Cakes”
I’ll be making these again this summer!