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.

Grilling

1. Heat the grill to 325 degrees.
2. For best results, coat both sides of the trout with extra virgin olive oil. This will prevent it from sticking to the grill.
3. Add any spices that you wish – some good choices are salt and pepper, or for the more adventurous, chili powder or sage.
4. 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.
5. 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.

Baked

1. Preheat your oven to 350 degrees.
2. 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.
3. Coat the trout with extra virgin olive oil.
4. Add spices if you wish.
5. The trout should be baked for roughly 25 minutes. Check it frequently.

Fried

1. 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.
2. Rinse the trout and gently pat dry it.
3. Make some diagonal incisions along the sides of the trout.
4. 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.
5. Set a burner to medium-high heat.
6. Grease a frying pan. Bacon grease works best, and will give the trout a bit of extra flavor.
7. 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.
8. When the skin is golden brown and the meat is flaky, the trout is ready to eat.

Baking tips provided by: World Fishing Network