Pan Fried Trout Recipe

July 23, 2012 0 Comments

Image by The Relucant Gourmet™

Pan Fried Trout Recipe

Years ago on a trip to Idaho to visit my good friend and best man, we went fishing up in the mountains nearby at a small lake. The landscape was breathtaking. It was quiet and we had plenty of time to catch up and do a little fishing.

The experience was incredible but the fishing was just so so but that didn’t matter. We did manage to catch 1 brookie and 5 – 9 inch rainbows that we knew would be perfect the next day for breakfast with some eggs and fried potatoes.

Now I don’t know how many of you have had the opportunity to eat freshly caught trout. If you’re like me, most of the trout I’ve eaten has been farmed raised and there is a DIFFERENCE.

Taste!!!

These little pan fryers were a mouthful of sweet tasting meat…better than any trout I’ve ever tasted. Tommy, my Idaho friend, only eats non farm raised trout and told me these little pan fryers are tastier then the big guys.

Cook the eggs any style you like and if you add bacon to this meal, use some of the bacon drippings to cook the fish in for additional flavor. We cooked up some of those famous Idaho potatoes to go with this meal.

Speaking of Idaho Potatoes

J.R. Simplot, the Potato King – he may not have invented the French Fry potato but the founder of the Idaho potato business helped make them a staple of the American diet. He is credited with pioneering the first frozen French fry back in the late 1940s and was a major supplier to McDonalds, Burger King and Wendy’s.

Pan Fried Trout Recipe
Prep Time: 10 min Cook Time: 25 min Total Time: 35 min Servings: depends
Ingredients:
    2 tablespoons butter Frsh trout, cleaned Bacon Fry Coating Mix - look for Krusteaz Bacon Fry Coating Mix 1 onion, chopped 4-5 Idaho potatoes, cubed 1 egg for coating, farm fresh if possible eggs, as many as you like to eat for breakfast
How To Make At Home:

Cleaning the fish: We cleaned the fish just after we caught them by gutting them, cutting off the gills, removing the scales and most importantly, scraping off the blood line from the backbone.

Rinse the fish under cold water and pat dry with a paper towel. Drying will prevent the fish from steaming when you cook it.

Chop the onion, cube the potatoes and you are ready to start.

Always start by heating the pan without any fat. When water sprinkled onto the pan evaporates immediately, the pan is ready for the butter. Heat the butter in your fry pan (saute pan) over medium heat. You want it to be hot, but not smoking.

Add onion and sauté for 2-3 minutes, then add the potato. Cook until the potato softens up a little, approximately 10 minutes. Push the potatoes and onions to the side and make a little room for the fish.

While the potatoes and onions are cooking, whisk an egg until blended in a shallow bowl. Dip the trout into the egg and then into another shallow bowl containing the Bacon Fry Coating Mix. We used Krusteaz Bacon Fry Coating Mix, but I'm not sure this is available outside of McCall, Idaho.

Add fish to the fry pan and cook until golden brown and the meat separates from the backbone. Another way to test for doneness is when the dorsal and pectoral fins pull out easily. There should be enough fat in the pan to pan fry the trout, but if not, just add a little more butter.

When the fish is done, remove the fish, onions, and potatoes to a plate, cover with foil to keep warm. Cook your eggs any way you please in the fry pan and serve with fish, onions, and potatoes.

Of course some home made biscuits would be nice, but that's another trip. Enjoy!

Last modified on Mon 23 July 2012 1:40 am

Filed in: Fish Recipes

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