Growing up, we used to go fishing all the time, and always seemed to catch rainbow trout, I love the stuff! When dh and I have gone fishing, I have cooked the rainbow trout, and he likes it, but doesn't like dealing with fish bones, so it takes him a very long time to eat it. SOOOO the other day, I'm at the supermarket looking at the frozen fish, and they have boneless, headless, butterflied rainbow trout. I bought it, and am wanting to make some for tomorrow night's dinner. It's been WAY too long since we have gone camping/fishing and I don't remember at all how we cooked it (I know we fried it, but don't remember what we dredged it in or anything).
So, I'm looking for suggestions. And I was kind of wondering if KD's city fried chicken recipe would work on this trout? I have used it on other fish, and it works great on fish, but this still has tails and skin attached. What do you think?
Blessings,
Lori
Re-committing myself to a healthy lifestyle that will include regular (and increasing) exercise, and following the baby steps rule on food. 6/17/08
Posts: 3105 | Location: California | Registered: March 11, 2004
When I make fish with the skin/scales attached, I usually cut diagonal slices into it, then marinate in white wine, and herbs (rosemary or dill would be great with trout), salt and put under the broiler. Serve with lemon or lime wedge.
I don't think fried fish would work unless you skin it first!
Posts: 222 | Location: Silicon Valley CA | Registered: September 15, 2005
Lori I usually bake my trout with lemon juice and fresh herbs.
If I were to dredge it, I would probably season some flour after dipping the fish in egg.
Enjoy it : )
summer 7 challenge goals: - Meditate every day - Start the day with positive imagery and self talk Out of our beliefs are born deeds; out of our deeds we form habits; out of our habits grows our character; and on our character we build our destiny.
