If cooking over an open fire, build campfire allow to burn down to glowing coals. Otherwise, place cast iron skillet over medium-high heat. Melt butter in skillet. Add onion and red bell pepper. Cook 1-2 minutes.
Add water, bouillon, Worcestershire sauce, red pepper sauce and pepper. Cook for 1-2 minutes. Add trout fillets. Cook 3-5 minutes or until trout is firm and completely flaked.
Remove skillet from the heat. Add lemon juice and 1/3 cup cream of celery sour. Gradually stir in potato flakes until mixture is stiff. Let cool 5 minutes.
Place House-Autry Seafood Breader on a paper plate. Divide fish mixture into 12 equal portions. Shape each into 3.5 inch rounds. Dredge both sides of each patty in seafood breader. Wipe out skillet. Place back on heat. Heat 2 tablespoons oil.
Add 4 patties. Cook for 4-6 minutes, or until golden brown, turning once and topping with cheese during final minutes of cooking time. Place on plate and cover to keep warm. Repeat with remaining patties.
Wipe out skillet. Add remaining soup and the evaporated milk. Cook mixture for 5-6 minutes or until hot, stirring constantly. Spoon about 1 tbsp sauce over each cake.
