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!
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.
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.
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. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
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:
Used your Pan Fried Whole Rainbow Trout recipe last night and my
husband said "Who could ask for anything better?"... and he is very
picky about his food. - Ellen Giles Wheeler
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)