Pan-Fried Trout
Our friend Denny went went on a very successful fishing trip to Bridgeport, CA and shared
some wonderful fresh trout with us.
Look at these beauties!
I'm not too familiar with cooking trout, so after doing some web searches decided to do a seasoned flour dredge -
just flour, salt, pepper, and paprika. Note: using a paper plate for this makes clean up a breeze!
Other recipes recommended using butter to fry in, so that's what I did.
Frying the first side - they made a wonderful sizzle in the pan.
After 4-5 minutes, we flipped the trout over. They had a gorgeous browned skin.
When the fish were done, I cleaned out the pan and added some lemon juice and some butter to make a little bit
of sauce.
And here's the finished plate - we added rice and some veggies. Yum!
Paul has experience with whole fish (unlike me) so he was able to coax out the skeleton and *most* of the little bones. We still had to watch out for a few, but this was much easier that dealing with the fish intact. I was impressed -
whole fillets!
With most of the bones gone, it was time to settle in for a great meal. It was absolutely delicious!
Thanks Denny, for sharing your fishing bounty with us!
Made on 10/09/2011