- 2 cups leftover cooked steelhead trout
- 1 cup soft bread crumbs
- 1/2 sweet onion, minced
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 lemon, juiced
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon seasoned salt, or more to taste
- 1/2 teaspoon garlic powder
- ground black pepper to taste
- 1/2 cup panko bread crumbs, or as needed
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Discard skin, bones, and any crust from trout and flake fish with a fork. Combine flaked fish with soft bread crumbs, onion, mayonnaise, sour cream, lemon juice, Worcestershire sauce, salt, garlic powder, and black pepper in a bowl. Form mixture into balls and roll each ball in the panko. Arrange balls on the prepared baking sheet.
- Bake in the preheated oven until croquettes are lightly browned and crispy, 15 to 20 minutes.