How to prepare Trout????

[bass man]

Hi guys and gals, :wave: I am planning to go and catch some trout this weekend and if I catch a nice keeper I want to take it home and eat it! :food: I have only had them cooked on a camp fire camping, so I have no idea on how to really prepare them. :shrug: :help:
Any suggestions would be greatly appreciated!!!!
Thanks in adnvance! :cheers:

[MacFish]

The best trout I ever had was cooked for lunch by a guide on the McKenzie. He fried it in a cast iron pan in a ton of butter for what I was sure was too long, but it was perfect and the best I've ever had by a long shot :food:. I guess if you cook the same thing every day for 30 years, your bound to get it down pat :applause:. I think cedar planking one might be good too.

[negoc8]

We always skin the fish, dust it with a mixture of flour, corn meal, salt and pepper, fry it in a 1/2 and 1/2 mixture of Crisco and butter, cooked real hot, almost hot enough to burn the butter, and of course fried potatoes and onions as the side! :food:
I only like it the same day it is caught. Day old trout is kinda like day old bread, to me anyway.

[negoc8]

Oh Ya, gotta have a drip or two of fresh lemon!

[BigFishFever]

1/2 a dab of butter in body cavity...lemmon pepper snrkled on inside and out... wrap in tinfoil and throw on the bbq for about 5 minutes per side. fish is dne when skin pulls off with the foil. my fav is fresh for breakfast w/ hash browns !

simple is my fav way

[jokester]

Gut it, cut head off, clean it, and skin it. Sprinkle Johnny's seafood seasoning on the fish and in the cavity. Smoke it belly down for 1 hr in the little cheif (I like hickory for trout myself). Pull it out and put a little bit of lemon juice on the fish, then finish it off in the oven @ 300 degrees for ~10-12 minutes or until fish falls off the bone. MMMMMMMM GOOD!! :grin:

-jokester

[bass man]

Thanks fot all the info guys and gals. All the ideas sound great! :food:

[3riversBob]

Gut, cut off head and tail, butterfly the fish by cutting inside along the spine, (cutting small rib bones) roll in flour, fry in lots of butter, salt and pepper. Fry till golden brown, server with fried potatoes/onions. Yummy! :food:

Bob

[negoc8]

BigFishFever, Jokester, I combined your two recipes, Johhny's in and out, some butter and lemon in the body cavity, wrapped in tin foil and BBQ'ed, maybe the best we have had!
Thanks
MI

[StickFish]

Tech Tip on the Mckenzie Guide method will be coming as soon as I get the fresh trout myself.

Start with a skined trout - don't worry its quick and easy. Gutted fish in left had head up, dorsal fin to the right, holding below the dorsal fin. Grab head with right had, thumb behind its neck, snap neck to the right (don't let go), now in the same motion role your right had counter clockwise while you pull the skin down. With left hand grab meat above dorsal and pull rest of skin off, snap off tail, pull out dorsal - done - when you get the hang of it - 15 seconds. Dredge in seasoned flour and fry in 1/2 butter 1/2 margerin (so the butter doesn't burn).

Buddy watched me do this and thought what a waste of time - till he started eating them - silence :food:

[Ericw]

Sounds good.

[MacFish]

By far the best trout I ever had was cooked over an open fire in a long handled cast iron skillet by a guide last year on the McKenzie River. I'd like to say there was a secret to it but it was simply seasoned with salt and pepper and the skin was left on and then fried in a lot of butter. The only thing I thought was a little different was that he cooked them for a lot longer than I would have. :food:

[fish0n]

I read this about an hour ago and I got ot say that butter is awsome. I going to use it on my next bach of hopper leggs. And my dog really enjoyed the butter fried trout skin.

[Mokai]

1/2 a dab of butter in body cavity...lemmon pepper snrkled on inside and out... wrap in tinfoil and throw on the bbq for about 5 minutes per side. fish is dne when skin pulls off with the foil. my fav is fresh for breakfast w/ hash browns !

simple is my fav way



Thats the exact way I cook trout..Oh so good...

[Dullhook]

No way you can go wrong with any of these great recipes. Nobody knows how to cook fish better than the folks that actually catch'em! :cheers:

Here's a little variation on the same theme. I like to fillet Kokanee and trout for pan frying, leaving the skin on and cutting out the ribcage:

Put the fillets in a zip-lock bag with some fish crisp "Cajun Style" seasoned coating mix. Shake them up good until they're well coated. Drop them into a cast iron pan with about 1/4" of corn oil and a big lump of butter making sure the oil is good and hot (around 350 degrees)... but not smoking. Turn occasionally until golden brown. A little fresh lemon juice drizzeled over the top before serving really tops it off. Some "tater tots" and cole slaw goes well with this. :food:

[joemomma]

Awesome reciepes, I took a large brown the other night and filleted out and slapped em in a tin foil boat and covered in mayo and some butter, little onion, and finished with some johnnys cooked 40 min at 350 and it was great! :food:

[fineline]

As a kid my family enjoyed trout fishing combined with a little camping. I still remember the time we cooked our fresh catch of cascade mountain lake trout over the fire using tin foil wraps with bacon and lemon stuffed in the middle. I may be forgetting something like onion but I do remember how I liked the bacon and lemon. Bacon, it's what's for breakfast.