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This is my husband's, Don Stradley, recipe for freshly caught Rainbow Trout. Very easy and a very simple recipe - but very good!
My husband went on a fishing trip with his sons over Father's Day weekend and caught these beautiful Rainbow Trout. I always leave the cooking to him
and his boys when he brings home fresh-caught trout.
Fresh-caught trout often taste best when lightly
fried in butter. Rainbow trout are traditionally cooked and served with the skin
on for added flavor. This has to be the easiest and quickest way to cook a trout.
Pan-Fried Trout Recipe
Recipe Type:
Trout,
Fish
Yields: 2 servings
Prep time: 15 min
Cook time: 10 min
Ingredients:
1 or 2 whole (1-pound) Trout, cleaned (head can be on or off), gills removed
2 ounces butter
1 plate of all-purpose flour
Salt and pepper to season the flour
Preparation:
My husband cleaned the trout just after he caught them by gutting them, cutting off
the gills, and most importantly, scraping off the blood line off the backbone. I also want the head cut off!
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How To Clean Fresh-Caught Trout:
First you need to
cut the head off just before the Pectoral fin (this fin can be
nipped off or left on). This is an optional step, as some
people want the head left on when cooking.
Hold fish with
belly facing up. Using your fillet knife, cut from the anal hole
forward towards where the head was or still is.
After pulling out
the entrails, take an old tooth brush and clean the blood vein that
runs along the spine. If that is not cleaned out it, will effect the taste.
Rinse the trout thoroughly (inside and out) and
prepare to cook as you wish.
NOTE: If you like to eat the fish skin, make sure you remove all the fish scales
before cooking. With the trout held firmly by the tail, scrape very firmly from the tail to the gills several times
on both sides with a sharp knife. I, personally, like to have my trout scaled before cooking.
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When ready to cook, rinse the cleaned fish under cold water and pat dry with paper towels. Drying will prevent the
fish from steaming when you cook it. Cut a few diagonal slashes along each side of the fish.
Roll the cleaned trout in flour seasoned with salt and pepper until covered.
Heat the butter in a frying pan until bubbling and then fry the trout for about 5 minutes on each side until golden brown. To test for doneness when cooking the
trout, insert a fork at the thickest point of the fish. Perfectly cooked fish is nearly opaque, should be very moist, and will flake easily with a fork. Fish that looks
slightly dry is overcooked. Undercooked fish will look translucent and raw. If you have a
digital meat thermometer, the internal temperature in the center of the fillet should reach 140ºF.
 This
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Thermapen Thermometer.
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This trout was too big
for any of my frying pans, so we cooked it on my cast-iron griddle. |
Serve with a slice of lemon for a slightly fresher, livelier taste.
Makes 2 servings.
Comments from Readers:
I tried your easy
trout recipe, which also covered scaling and the preparation instructions. Voila - a hit! My
dad and I so enjoyed the meal - using butter for frying adds a different - better tastes. We awoke
to fond memories of a meal well-enjoyed meal.
- Sheryl (3/13/11)
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