How do you do your trout?

Etter1 · Jul 27, 2005

I always just gut them and wrap them in foil with garlic and butter and lemon pepper and grill em. Been doing them like that for 15 years. I was wondering though if anybody fillets them. I have tried it and the fillet is full of long bones. Just wondering how everybody does them for some new ideas. Thanks.

Meriwether Mike · Jul 27, 2005

Clean them, batter them in corn meal, fry them up, eat till full!!

dbone · Jul 27, 2005

Southern Steel said:
Clean them, batter them in corn meal, fry them up, eat till full!!

Amen !!

but first butterfly and fillet them

Hooty Hoot · Jul 27, 2005

I grilled some the other night. I also batter and fry them.I was in Arkansas several years ago, fishing the White River and found that a great many people skin their fish and then fry them.I tried some while there and liked it quite a bit. They slice their fish behind the head like you would a catfish ,grab the skin with skinning pliers and push the fish back thru. Works pretty good. hoot

No. GA. Mt. Man · Jul 27, 2005

I fillet mine and get all the bones out and take the skin off and fry or grill them. No matter how you fix them they'll be better if you skin them. Alot of the odd taste some get with trout comes from the skin.

Nugefan · Jul 27, 2005

skin em like a nanner , dry fish , put on blackening seasoning , put on a griddle on the grill and cook ...

eat and enjoy ... :clap:

Etter1 · Jul 27, 2005

so after filleting you guys pull all those long bones out? I filleted a couple and the fillets were still loaded with bones. Guess I could get tweezers and pull them out or something.

No. GA. Mt. Man · Jul 27, 2005

I don't understand what bones you're talking about. Fillet the fish and then run the blade of the knife under the ribs and remove them and you'll have very few if any bones. Believe me my family lets me hear it if I miss bones.

dbone · Jul 27, 2005

filleting

I picked up a little tool in Cherokee that makes filleting a breeze and gets 99% of the bones with a single stroke , but the secret is to freeze and thaw the fish first or leave them in ice water for a few hours first

Lostoutlaw · Jul 27, 2005

Trout

hooty Hoot you in Arkansas on white River is my Country next time let me know when ya goin and I'll see about gettin ya set up with my cousin all of us Flippin's stick together .....Danny

hoghunter · Aug 5, 2005

Dip in egg, roll in flower, salt/pepper, and fry in butter until golden brown.

Branchminnow · Aug 5, 2005

No. GA. Mt. Man said:
I don't understand what bones you're talking about. Fillet the fish and then run the blade of the knife under the ribs and remove them and you'll have very few if any bones. Believe me my family lets me hear it if I miss bones.

Thats a trick I need to learn.

hunter rich · Aug 5, 2005

Heat up the pan slop in some butter and FRESH lemon or lime juice salt and pepper.

Oh yeah, don't forget the fish!

Goat · Aug 7, 2005

I do a boneless fillet and then skin em. Then let the fillets sit in egg and water. Put plain bread crumbs on them and fry em golden brown. If they are over 14 I will gut em and take them back to smoke.

No. GA. Mt. Man · Aug 7, 2005

If you batter the fillets try using Sprite instead of milk or water to mix the batter. The lemony flavor really adds to the taste.

dbone · Aug 7, 2005

Hmmm?? Thanks Dale I'll have to try that one

Woody's Janitor · Aug 7, 2005

Fry them in some Bacon drippings!!

W4DSB · Aug 17, 2005

I usually smoke mine on the big green egg , they come out all golden colored

sr.corndog · Aug 17, 2005

I'm like W4DSB I smoke mine it has a better taste remind me of the outdoors!

How do you do your trout?

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