The best way to cook fresh trout please?

Answer 1

I'm a bit old fashioned when it comes to cooking fresh trout. As a mountain girl, I grew up fishing the rivers and lakes of Northern California and then helped my mom cook the end result. Here's a recipe that you might try:

1 egg mixed in 1/2 cup water
1 cup corn meal
1/2 cup flour
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
1/2 tsp garlic powder

Clean your fish and remove head, fins and scales. Put in egg mixture and then dredge in cornmeal mixture. Cook in a cast iron skillet that has been heated with your oil (actually bacon grease was the preferred fat!). Cook over medium heat until golden brown and the meat flakes. Yum!

Answer 2

gut the fish and likewise get rid of the gills. The gills are placed at the back of the top on the trout's facets. interior the trout you will see a gloomy line down the back. Scrape that off. it incredibly is a vein that incorporates waste from the trout's physique. gently rub a blade over the back and facets of the trout from tail to flow to get rid of any slime. keep the top and epidermis directly to maintain it moist mutually as cooking. Rinse the trout interior and out and pat it dry. Season it with slightly salt and pepper and fry it in grease once you have cooked Viscount St. Albans. After it incredibly is cooked, you are able to squeeze lemon juice over the trout and luxuriate in it. you are able to prepare dinner trout all varieties of strategies reckoning on you very own style. Oops forgot. The trout has 2 small products of meat the place we could have our cheeks. they are tiny yet scrumptious.

Answer 3

Spray a sheet of foil with oil, place the trout on it, then cover with thin strips of celery, thin slices of onion, slices of tomato and some dill and oregano, light on the oregano, then slices of lemon and a squeeze of lemon juice, salt and pepper, seal well and place into the oven or on the BBQ, you will not have a better tasting fish anywhere and you created it yourself of course add anything else you wish but be careful not to overpower the fish.

Answer 4

This is strictly for taste, not health. But, pan fry it. Cut its head off, gut it and scale it. Batter it in a dry batter and drop it into a half an inch of canola oil. Clogs the arteries but is oh so good. And if you're just having it now and then it really won't hurt you (better than the Filet-O-Fish and Mickey D's).

Answer 5

I have to go with the frying contingent-straight out of the water,cleaned and into the flour/cornmeal, then into the skillet (I prefer bacon grease) all within 5 minutes-you never tasted anything so good with just a squeeze of lemon.

Answer 6

Just rub it over with a bit of butter and plenty of lemon juice wrap in foil and cook for about 5-10 mins.

Answer 7

tandoor it