First this season, we went out to a nearby lake and did a few hours of feeding the fish. But between that and a little geocaching, it was a good day.
So for dinner, who could pass up trout? It was an easy prep, de-scaling, beheading, and frying up the little guys.
The trick to frying these guys up is to not try and fillet them or split them in half. Fry them up whole and when they are done, the meat easily comes off the bones. If you try and treat them like a big salmon or something, you’ll end up with a mess and wishing someone had warned you. Hey, someone just did.
In the oil they went and only with a little salt, pepper and garlic and make sure they are done. Removing the scales allows you to enjoy the skin as well. If you’re asking yourself if I’m whacked or not, just think about the skin on a piece of fried chicken. Could arguably be the best part.
If you haven’t tried trout, but like fish, or even only like fish without that “fishy” taste, then you’ll like trout. Not a huge amount of meat on them, so you’ll want to think about how many you’re serving, but the good side is, they are not pricey.