Recipe(tried): Oven Fried Trout Cakes with Lemon-Parsley Sauce, Hush Puppies, Orange Refrigerator Cake

Hi all! We just got back from trout fishing, we had the most wonderful time (except for seeing some copperheads that is)! Oh...I can't abide snakes!

You all have some wonderful recipes posted. Now I'm going to have to catch up on all of them. As I was going thru some cookbooks I realized I hadn't tried this recipe for trout so I thought I'd give it a try tomorrow after I've rested a bit. Also with this we will have Hush Puppies, coleslaw, maybe french fries, and Orange Refrigerator Cake. Have a great Sunday!

Oven Fried Trout Cakes

Trout cakes:
1 1/2 cups cold mashed potatoes
1 1/2 cups flaked cooked trout
1 egg, slightly beaten
2 Tbsp. snipped fresh parsley
2 Tbsp. grated onion
1 tsp. fresh lemon juice
1/2 tsp. celery salt
1/8 tsp.pepper

Coating:
1/4 cup flour
1 egg, beaten
1 Tbsp. milk
1 cup fine dry bread crumbs
1 Tbsp. snipped fresh parsley
1/2 tsp. paprika
6 Tbsp. veg.oil
Lemon Parsley Sauce (recipe follows)

Preheat oven to 450 degrees.

Trout cakes:
In medium bowl, combine ingredients for the trout cakes; set aside.

Coating:
Sprinkle flour on a plate or waxed paper. In shallow dish blend the egg and milk. On another plate combine the bread crumbs, parsley, and paprika.

Drop 1/3 cup of the fish mixture into flour; roll gently to coat. Place in egg mixture and flatten slightly to form 1/2 inch thick patty; turn to coat with egg. Carefully coat with bread crumbs. Repeat with remaining fish mixture. Set aside.

Coat bottom of 13x9-inch baking pan with oil. Place pan in oven for 5 minutes to heat oil. Put fish cakes in pan and bake for 8 minutes; turn and bake till golden brown, about 7 minutes more. Serve with Lemon-Parsley Sauce

Lemon-Parsley Sauce
Yields about 3/4 cups sauce

1 Tbls. cornstarch
3/4 cup cold water
1 Tbsp. grated lemon peel
1 tsp. fresh lemon juice
1/2 tsp. sugar
1/4 tsp. salt
1 Tbsp. snipped fresh parsley
1 Tbsp. butter

In a small saucepan, gradually blend cornstarch into water. Stir in lemon peel, lemon juice, sugar, and salt. Cook over medium heat, stirring constantly, till thickened (about 3 minutes). Add parsley and butter, stirring till butter is melted.

Hush Puppies
Servings: 4-6

Vegetable oil
1 cup yellow cornmeal
1/3 cup flour
1 tsp. sugar
1 tsp. baking powder
1/8 tsp. salt
1/8 tsp. cayenne pepper (optional)
1 egg
1/4 cup chopped onion
1 cup (1-8 oz. can) cream-style corn
2 Tbsp. buttermilk

In deep fryer or saucepan, heat oil (2-3 inches) to 375 degrees.

Mix cornmeal, flour, sugar, baking powder, salt and cayenne. Stir in remaining ingredients till just combined. Drop batter by tablespoons into hot oil. Fry a few at a time, turning over 1 or 2 times, till dark golden brown (4-5 minutes). Drain on paper towels. Keep warm in 175 degree oven.

This is a luscious & refreshing cake to make.

Orange Refrigerator Cake

Cake:
1 box Duncan Hines yellow cake mix
1 cup vegetable oil
4 eggs
1 small can mandarin oranges and juice

Frosting:
1 large can crushed pineapple with juice
1 small pkg. vanilla instant pudding*
1 (9oz.) carton Cool Whip

Mix cake ingredients together well and bake in greased and floured 9x13-inch pan at 350 degrees for 35 minutes. Cool.

Mix together frosting ingredients. Frost cooled cake. Refigerate for several hours. Keeps well.

*Sometimes I substitute instant lemon pudding in place of the instant vanilla pudding, it gives the cake a bolder tangier taste.