I roll them in egg, then shake in a bag of smashed corn flakes ( the non sugar ones). Fry in butter.
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If you haven't froze em yet, instead of filleting them, me and my wife love grilling them whole. I just gut and gill them, rub them with oil salt and pepper, then either grill or bake them whole. My wife likes to wrap them in bacon/prosciutto. If you need to keep em this way before cooking, i put them in a bag on ice in a metal bowl in the fridge.
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Other than frying, I like to season with lemon pepper and put in baking dish. Then crush a whole package of saltines and cover the filets. Melt a stick of butter and pour over the top. Last add some parmesan cheese and bake 350 for ~30 mins. Wife and I like it. Oh and a sqeeze of lemon before eating!
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Trout is a clean tasting fish to me, redfish go on the grill on halfshell. Trout occasionally grill but kinda a pain to clean after
I just season, throw on an oven tin at 350 for a few minutes and pull when meat pulls with a fork twist 4-10 minutes depending on fillet size. If you don't over cook it they're great
I save frying for stuff like catfish.
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trout amandine ... classic NOLA recipe , dozens of ways to cook
https://nomenu.com/?p=3584
[ame="http://www.youtube.com/watch?v=_jzt-EXzEqc"]http://www.youtube.com/watch?v=_jzt-EXzEqc[/ame]
[ame="http://www.youtube.com/watch?v=vQrywWGhF3g"]http://www.youtube.com/watch?v=vQrywWGhF3g[/ame]
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