3 ways to cook that weekend trout catch
After a couple of days of Lake or River fishing, you need a solid way to cook those prized trout for your family and friends! Here are 3 simple ways to grill, bake or fry your trout and feed your company.
- Heat the grill to 325 degrees.
- For best results, coat both sides of the trout with extra virgin olive oil. This will prevent it from sticking to the grill.
- Add any spices that you wish – some good choices are salt and pepper, or for the more adventurous, chili powder or sage.
- Place the trout on the grill. If you’re cooking fillets, let each side cook for about 4 minutes per side. A whole trout will take longer, roughly 12 minutes in total.
- Carefully flip the trout. You’ll know that it’s done when the meat is firm and it flakes when you take a fork to it.
- Preheat your oven to 350 degrees.
- If you’re cooking a whole trout, for best results, try to butterfly it. Cut it down the centre and then open both halves. Laid flat, it will resemble a butterfly.
- Coat the trout with extra virgin olive oil.
- Add spices if you wish.
- The trout should be baked for roughly 25 minutes. Check it frequently.
- Remove the head and gills of the trout. If you bought it at a store, it will have been gutted already. If you’re cooking a trout you caught yourself, of course, you’ll have to do it yourself.
- Rinse the trout and gently pat dry it.
- Make some diagonal incisions along the sides of the trout.
- Take the trout and roll it in a mixture of cornmeal and flour. Use about half a cup of each. Leave the skin on the trout before doing this, and make sure that the mixture completely coats the fish.
- Set a burner to medium-high heat.
- Grease a frying pan. Bacon grease works best, and will give the trout a bit of extra flavor.
- When the pan is hot, place the fish inside it. Continually watch and flip the trout as it fries. This will only take a few minutes, roughly between 5 and 10.
- When the skin is golden brown and the meat is flaky, the trout is ready to eat.
Baking tips provided by: World Fishing Network