Fried Lake Trout Recipes

PAN-FRIED BREADED TROUT

Steps:

• Rinse fish in cold water; pat dry. In a shallow bowl, combine the cheese, cracker crumbs, cornmeal, garlic salt and pepper. In another bowl, beat eggs and milk. Dip fish in the egg mixture, then gently roll in the crumb mixture., In a large skillet, fry fish in oil for 3-4 minutes on each side or until it flakes easily with a fork. Garnish with lemon, chives and/or parsley if desired.

PAN-FRIED TROUT

Steps:

• In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and salt, to taste.
• In a small bowl, mix together the mustard and the juice of 1 lemon. Brush both sides of the trout with mustard mixture. Coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.
• Preheat the oven to 250 degrees F.
• Coat a large skillet with about 1/4 to 1/2-inch of olive oil and bring to a medium-high heat. Add the fish to the pan, skin side down, and cook the fish 2/3's of the way, about 6 to 7 minutes. Carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 to 3 minutes. Remove the fish from the pan and drain on paper towels. You will probably need to work in batches to do 4 fish. After the first batch is done and dried on paper towels reserve it on a rack in a warm oven.
• When all the fish has been fried, remove the oil and any brown bits from the pan. Add the butter and remaining lemon juice and swirl to combine as the butter melts. Season with salt, to taste, and reduce by about half. Transfer the fish to a serving platter, drizzle with the butter lemon sauce and serve.
• What a fishtale!

SIMPLE LAKE TROUT

Steps:

• Preheat oven to 400°F.
• Line baking pan with aluminum foil or parchment paper.
• Wash fish fillet and pat dry.
• Finely mince shallots.
• Slice lemon.
• Pour olive oil over both sides of fillet. (i put the oil on the paper or foil and coat one side then the other.).
• Place lemon slices on top of oiled paper or foil. Top with shallots, herbs and half of cracked peppercorns and salt.
• Bake for 20 minutes.

PAN FRIED TROUT

Steps:

• Rinse the trout under cold running water (or in the beautiful mountain lake/stream you caught them in).
• Pat dry.
• Sprinkle with salt and pepper (I take a zip lock baggie in my pack with salt/pepper/garlic powder mixed together).
• Melt the butter in a large heavy skillet on medium-high heat.
• Coat the trout in corn meal and shake off the excess.
• When the butter is melted, place the coated trout, flesh side down, in the skillet.
• Fry 4-5 minutes, then turn and fry 4-5 minutes or until the flesh is golden brown and flaky. (Trout may be seasoned with garlic or onion powder before frying if desired, I also take a lemon with me to squeeze over the top).

FRIED LAKE TROUT

Steps:

• Clean and wash the fish and cut into serving pieces, leaving the skin on.
• Salt and pepper and coat throughout with cornmeal.
• In a fry-pan bring 1/4-1/2 inch of shortening to high heat, add fish, and fry for approximately 4 minutes; turn, and cook 3 minutes more.
• Fish should be nicely browned.
• Put fish on hot serving platter.
• Pour off the fat from the pan and replace with butter, add the sour cream and stir with a spoon to loosen any greables.
• Cook several minutes, but do not boil.
• Remove from heat, add lemon juice, stir and pour over trout.