Fellow fishers–
I am lure’in for a few of your ideas & information to practice.
Looking at SMOKING a batch of trout. What are your techniques & brines, etc.
How about breadin’ & coating ideas for frying ? Pan fry or deep fry?
Just fishing for a change up on the dinner table.
Generally I panfry my trout. I flour the meat side of the fillet and season with salt and lemon pepper or if the wife gets her way, lemon dill. Then I fry them in a little butter. I peel the skin off when they are served.
We also enjoy cooking them on the BBQ putting the non-stick foil with a little butter or sometimes the fatter fillets require no butter YUM!
Pikeman is on vacation but I bet he will tell you his smoking technique when he gets back and his pancow recipe for perch is really good.
Brim, you might be able to find some good related information over on the Fish Recipes board.
With trout I usually cook them on the BBQ with some butter, lemon slices and some dill and pepper in the body cavity. And that is that.