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 affect 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 the baking mix seasoned with salt and pepper until well covered.
Heat the Triple Oil in a large 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. Under cooked fish will look translucent and raw . If you have a digital meat thermometer, the internal temperature in the center of the fillet should reach 140 degrees F.
Either serve whole or fillet before serving. Sprinkle with some lemon zest and serve.
Makes 2 servings.
Place melted coconut oil, olive oil, and sesame oil in a jar of your choice. Shake to blend.
Cover tightly and store at room temperature.
* Pamela’s Baking and Pancake Mix is a gluten-free baking mix. It can be used as a substitute in most of your favorite recipes. It is available in most grocery stores, health food and natural food stores, and also purchase online. You may also choose to use your favorite gluten-free flour.
** Melt the coconut oil at a low heat. Once the melted coconut oil is mixed with the other oils, it stays liquid in cooler weather.
*** Expeller pressed or cold pressed sesame oil. Also untoasted.
Lemon Pan-Fried Trout Recipe: https://whatscookingamerica.net/RebeccaWagner/Rebecca-PanFriedTrout.htm