Thread: Trout
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Old 08-30-2014, 07:34 PM   #10
LaJoe
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Join Date: Jul 2006
Location: Louisiana
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Quote:
Originally Posted by rjw1991A1 View Post

I fillet a lot of the trout that I keep for the table. Dipped in a mixture of 7-UP, and buttermilk, then dredged in the Andy's Fish Breading. Fried crispy golden they really taste more like crappie, or even walleye than they do trout. Taking the skin off in filleting removes the layer of fat that has the stronger salmonoid flavor.
For that trout flavor when I want it I leave the skin on, no heads though Trav!. Then split the fish from the inside of the cavity, leaving the skin in tact so the two halves stay connected. I heavily season the flesh side with Emeril's Essence, and "blacken" them in a very hot cast iron ribbed grill pan.
C'├ętait magnifique for LaJoe, and Dubblewide
Ces' what? I'm an Arkie that got transplanted.
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