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trout fry Recipe for Rainbow Trout
about 15 minutes
1 or 2 whole (1-pound) Trout, cleaned, head can be on or off but gills must be removed
2 ounces butter
1 plate of flour
Salt and pepper to season the flour
When ready to cook, rinse the fish under cold water and pat dry with a paper towel. Drying will prevent the fish from steaming when you cook it.
Cut a few diagonal slashes along each side of the fish.
Roll fish in flour seasoned with salt and pepper until covered.
Heat the butter in a frying pan until bubbling, and then fry the trout for about 5 minutes on each side until golden brown. To test for doneness when cooking the trout, insert a fork at the thickest point of the fish. Perfectly cooked fish is nearly opaque, should be very moist, and will flake easily with a fork. Fish that looks slightly dry is overcooked. Undercooked fish will look translucent and raw. If you have a digital meat thermometer, the internal temperature in the center of the fillet should reach 145ºF
05/03/10 09:22 AM
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