Can anyone tell me a good recipe for trout?

Question

I only have a small piece that is maybe 2 lbs, the skin and tail are still on it and it is frozen. Nothing fancy please, just something that tastes good, also nothing with tomatoes, and I do not care about it being super healthy, just tasty. Thank you to all.

Answer 1

just salt and pepper and pan fry it in butter

Answer 2

If you're not worried about healthy eating, get a baggie and fill it with Bisquick, dump in some salt, black pepper, and red chile pepper...then mix an egg and some milk in a bowl...Cut off the tail and peel away the skin...rinse your trout filet under the faucet and dip it into the egg wash, then coat it with the flour mixture. Dip it in the egg once more and coat it again. Now fry it in hot oil quickly so it's golden brown on the outside, still flaky and tender on the inside.

Crunchy fried fish is the best!  It's also good on the grill cooked on a piece of aluminum foil with butter, garlic, and lemon. For this you can leave the skin on. It will fall off when the fish is cooked.

Answer 3

Ingredients

2 (8-10 ounce)  rainbow trout (8-10 ounce or larger)

1/8 cup butter, melted

1/2 teaspoon finely shredded lemon peel (set aside)

1 1/2 tablespoons lemon juice

1/8 cup finely chopped onion

1/2 tablespoon snipped fresh rosemary or tarragon

1/4 teaspoon salt

1/8 teaspoon black pepper

snipped fresh parsley (optional)

lemon wedge

Directions

1. Thaw fish, if frozen.

2. Cut off heads, fins, and tails.

3. Rinse fish and pat dry with paper towels.

4. Preheat oven to 450 degrees F.

5. On a cutting board, spread each fish open, skin side down.

6. In a small bowl stir together melted butter and lemon juice. Set half of the butter mixture aside.

7. Brush remaining half of the butter mixture over fish.

8. In a small bowl stir together onion, rosemary, lemon peel, salt, and pepper. Sprinkle onion mixture over fish.

9. Fold fish closed and place fish on a greased 15x10x1-inch baking dish.

10. Brush remaining butter mixture over the closed fish.

11. Bake in a 450 degree F oven for 15 minutes or until fish begins to flake when tested with a fork.

12. If desired, sprinkle fish with parsley. Serve fish with lemon wedges.

Enjoy!

Answer 4

TROUT CAKES  

4 to 5 med. size (or 2 lbs. raw meat) fresh trout

1/4 c. diced onion

1/2 c. salad dressing

2 eggs

1 tbsp. parsley flakes

1 tbsp. lemon juice

1 tbsp. Seafood seasoning

2 tbsp. Worcestershire sauce

2 tsp. Season salt

1 c. bread crumbs

2 c. Italian bread crumbs

Pan fry trout for 6 minutes each side or until flakes easily with a fork. Remove from heat, cool. Remove skin and de-bone. Add remaining ingredients except Italian bread crumbs. Mix well. Shape into 3 inch round patties. Roll in Italian bread crumbs.

Fish cakes can be baked in 350 degree oven for 25 minutes or pan fried until golden brown. Fish cakes can be frozen (unbaked or fried) for 6 months.

Makes 12 fish cakes.



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Answer 5

Sautee your fish with butter to brown, and then:

Bacon and Cheddar Trout

1/2 cup all-purpose flour

1/2 cup grated cheddar cheese

1/4 teaspoon dry mustard

1/2 teaspoon paprika

1 pinch cayenne

1/4 cup butter

6 slices crisp-cooked bacon -- crumbled

Mix flour, cheddar cheese, mustard and paprika and cayenne. Blend in butter. Crumble bacon and add to the mixture and top this mix on the trout. Bake on cookie sheet at 450 F for 10 to 12 minutes.