Classic Pan Fried Trout recipe..simple and super flavorful! (catch and cook)
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- Опубликовано: 12 сен 2024
- This is a very classic way to cook a trout and will make even a stocker rainbow taste good. It also works well for salmon or really any sort of fish fillet with the skin still on it. Cast iron is highly recommended though any heavy bottom skillet will work. The ingredient amounts vary with the size of the fillets and skillet; improvising is just fine! In this preparation, we used both skin-on fillets from a 15" trout, about a 2/4 cup of AP flour, seasoned well with salt and pepper, a few tablespoons of olive oil 1/2 stick of butter total (split between the two steps), two tablespoons of drained capers and the juice of a whole lemon. This simple recipe is very tasty!
Cooler containing ingredients is an OtterBox Trooper 20 and the portable stove is a Camp Chef Pro 90x.
Really like my Camp Chef. Good choice. Your trout recipe looks delicious. Thanks.
I tried ur way and it came out so good. Ill eat trout anytime now.
Great to hear!
This looks delicious. Thanks for sharing!
Appreciate nice explanation and cooked
It was AWESOME!!!!! thank u so much for this recipe.....
Thanks for watching...glad you liked it!
i did the black olives, a Navajo Indian from 4 corners new mexico. hell walmart employees didnt know what a caper was, kind of like me LMAO!!!! am going to do the capers when my wife gets off work. no i am a Residental contractor and she wants to work. so be it.... Peace Bros
You cooked that fish to perfection how could you wait to dig in, might have to cook my sauce first, great recipe thanks. I think I have had salmon prepared this way once at a very nice restaurant!
👍👍👍
Simple & beautiful. Thank you for sharing & caring 🤍
Can you season the fish directly without using flour? What does the flour do exactly?
Adds a crispy crust and some nice flavor, but you could skip it in favor of only seasoning.
Perfect! I love it!👍🏼
Hey thanks!
i can smell it
Looks Delicious 😋
Looks good! I'm thinking a little crushed garlic/ginger would go well with the sauce!
Sounds good to us!
Nice
The flour was a good tip. I would NVR have thought to add flour if I wasn't deep frying
Cornmeal works good too
I am not carrying a cast iron skillet in my backpack...
Fair…instead, pack those little packets of “butter” like you get at fast food places. No it’s not real butter, but when combined with aluminum foil and salt and pepper packets and dried herbs, possibly 2-4 oz of flour, you can make a pretty tasty trout in camp without much weight to pack. Thanks for watching and your comment.
Can you eat the skin as well?
I never have but after reading this article I think I'll give it a try! www.thebetterfish.com/thecurrent/eating-fish-skin/
yes for sure!
Salt, pepper, flour, done
My kind of fried fish