Frying... dust the trout with flour and pepper and put in a skillet with a little hot oil. Fry until it flakes and doesn't look raw. Pretty easy. Don't forget to turn the fish over.
Baking...make an aluminum foil boat and set the trout inside with some Italian salad dressing and maybe some chopped up vegetables to look good. Close it up and bake. When in doubt, cook a little longer. Not too hard to do.
Grilling... put the fish on the grill and cook. You might rest it on a piece of aluminum foil. Cook until it is flaky and it doesn't look raw. Not too tough. I don't have any pictures of grilled fish.
The last time we used the outdoor grill was in March 2009. We found some rodent droppings inside the grill on the fake rocks. (It is...er... it was a natural gas grill). The animal must have gotten in through one of the rust holes. I decided it was time to get rid of it, so we did. It hasn't been replaced since fishing season started. Here's a picture of the hamburgers we went ahead and cooked on the grill one last time for old time's sake. (Everybody is still alive). That grill got a lot of use.
Add something else. Unless you are just going to eat fish, you might add something else, like a piece of bread or some healthy vegetables like these. Save room for ice cream.
I admire that. If they were my trout, I'd put them in the freezer. After two or three years, I would throw them out.
ReplyDeleteBut seriously, folks, my neighbor says they're good smoked, too. He recommends the Little Chief Smoker you can find at Ace Hardware.