|
|
Post by bowhunter836 on May 2, 2016 19:22:43 GMT -5
Anyone have a recipe for trout that they use? I have always just used butter,onions& morels when I can find some! Just wondered if anyone had a different way! Thanks
|
|
|
|
Post by Yankee Bill on May 3, 2016 8:38:42 GMT -5
I usually fry my trout (whole, minus the head).
Wash cleaned Trout and pat dry.
Dredge fish in the following order:
1.) All Purpose flour seasoned with Salt & Pepper(shake off excess)
2.) Beaten eggs
3.) Progresso Italian flavored Bread Crumbs (you can use the plain instead if you like those better, but I prefer the Italian).
Pour about 1/2" of suitable frying oil of your choice (Canola, Vegetable, etc.)in pan & heat to 350-375 deg.
Cook trout 2-4 minutes on each side. I usually just squeeze fresh Lemon on top and dig in.
YB
|
|
|
|
Post by bowhunter836 on May 3, 2016 12:59:02 GMT -5
Thanks! I will try that
|
|
|
|
Post by Yankee Bill on May 3, 2016 13:12:46 GMT -5
This is a pretty basic Italian breading mixture that we use for a lot of different things, like when making Chicken or Eggplant Parmigiano. But it is really good for fried fish too.
Just be careful not to get the oil too hot, or else the bread crumbs will burn before the fish cooks.
Enjoy!
YB
|
|
|
|
Post by GMB54-120 on May 3, 2016 14:19:56 GMT -5
I don't think much of "stocker" rainbows but fried trout is not bad at all. Larger brown and cutththroat have better flavor IMO. If you get one with pink (almost red) flesh, smoke them like salmon. Those are usually older fish that have spent more time in the river eating a natural food source. 14" of better brookies are kinda tasty too.
|
|
|
|
Post by deadeye on May 7, 2016 11:02:56 GMT -5
on the mountain we catch brookies & cutthroats,we simply remove the jaw with all guts,rinse, put a slice of lemon on the interior & liquid butter all over the fish. wrap in foil & into the firepit with coals.
when its done you can easily remove the whole spine etc & this has been some of the best fish eating I have done. |
|
beans
Full Member
Posts: 248
|
Post by beans on May 7, 2016 13:11:29 GMT -5
Gut the trout and leave head on. Use your thumb nail to remove the bloody spinal area if you know what I mean. Mince vadalia onions and green peppers real fine. Layer the onions and peppers into the cavity. Take as many pats of butter as you can and wedge them in there too. Sprinkle with salt and pepper. Light puff of garlic powder. Wrap entire length of trout already stuffed, with bacon. Triple wrap in heavy duty foil and put on a grill on low....or in some charcoal that is almost burned out but hot. To die for. Works best with a large 18+ inch fish where you can stuff it good.
Take the bacon off. Some people will like it but it will not be crispy. The meat will fall off the bone. Mix the meat with the tender onions and peppers and you really have something! Add some buttered up potatoes and good slaw and you will be in heaven.
Been a long time since I had this but there were a few years in my twenties that we did this several times each summer with troll caught big browns out of the Pepacton Reservoir in the Catskills. When I say troll, I mean troll by rowing. No motors allowed. 60-70 ft deep.
I think the extra work helped the flavor. LOL
|
|
|
|
Post by GMB54-120 on May 7, 2016 15:26:46 GMT -5
on the mountain we catch brookies & cutthroats,we simply remove the jaw with all guts,rinse, put a slice of lemon on the interior & liquid butter all over the fish. wrap in foil & into the firepit with coals.
when its done you can easily remove the whole spine etc & this has been some of the best fish eating I have done. That is one way we cook the better varieties of trout. I just use lemon pepper instead of a fresh lemon. I like big cutthroat or browns best. The fin bones are not quite as tiny. I usually go down below lake Norfolk and try to time it with the walleye run or white bass. Caught some super nice walleye one year by dumb luck since i use shiners alot for trout fishing. People think im nuts using shiners but ive caught some really big ones on shiners or small shad. |
|
