Wild trout ideas

[3 feathers]

I was in the kitchen just an hour ago and looked in my freezer and deceided that was going to fix a couple of trout that I caught last week. As I mixed the flour and yellow corn meal I realized that there must be more ideas out there to fix trout. I am not by any means a cook, I struggle with the microwave food...lol.
Does anyone have any quick and spicy receipes that I may try?
Any replies would be greatly appreciated since I am planning a Spring turkey hunting trip and plan on trout fishing in the evening and grilling out on the camp fire at night.

Thanks and God bless everyone and their families.

[Jerry Jeffer]

easy. Take one cleaned trout. inside the cavity sprinkle some cajun spice, or blacken spice. Add a patt of butter. Wrap in foil shiny side in. Cook on gril or broiler for 10-15 min  TA DA!!!!  yummy trout.  This method is good using herbs instead of spice as well.

[ishiwannabe]

I would pack in a few lemons, oranges, etc. Slice thinly, and make a bed for the trout to lay on in the foil. Add whatever mixed seasonings you would like, and coal broil them.
I typically use the same thing as Jerry. I have heard of people putting a whole jalapeno into the stomach cavity also.

[BigRonHuntAlot]

Just like these guys on the seasoning and butter but I wrap the trout with thin sliced bacon then foil and then grill. Helps keep it from drying out and adds a little smoke flavor as well. Trout is excellent.  

[trad_bowhunter1965]

I heard this recipe on a TV show it is called butter Rum and, 2 shots of Rum a stick of butter crushed Garlic salt and pepper mix together put on top of Trout and grill it.Blake

[Missing Impossible]

Don't forget to try capers!

[Doc Nock]

I created this for a gal I met out in MT.

Large wild trout w/ head on.
Partially cook Brown rice to half done.
Mix with Creame of Celery Soup
Add diced ripe olives and small amount of Dill
Layer a bed of rice in glass baking dish
Pat dry trout and sprinkle with Celery Salt/pepper
Fill inside of cleaned trout with Rice mixture & Dill

Bake in oven with foil on top for 30 min.
Remove foil last 5 min and cover with seasoned butter. Allow to brown slightly.

Serve w/ white wine.

[Brently]

Mix up some Krustys pancake batter and dip the trout in it and fry it up.  I was backpacking and doing a little fishing when this older gentlemen came by, he told me to try cooking the trout this way and boy were they good.

[nontypical]

In a large tin cut up 4-7 peeled & chunked  potatoes,2 onions,some garlic and peeper(bell,cayenne?).Set trout in belly down,back up as if they were swimming spaced evenly apart.Some olive oil,butter,and seasonings to taste.Cover and place on grill for about 45-60 mins.Take off cover and let some fluid cook down.Let slightly cool and serve over rice.

[Cmalone1]

What about the bones in a trout? I have only had trout in a restaurant and have always wanted to try cooking my own trout that I have caught but i'm really weird about bones when i'm eating fish!!

[tradhunter1]

The bones on smaller trout will need to watched for. but the bones on larger trout if cooked well enough will separate easily. if your still a little worried then just feel around with yuor tongue some before you swallow.

good luck.

[Over&Under]

I make a little "boat" out of tin foil and bed the fish in beer, lemon pepper and lemon juice on top, than a thin layer of brown sugar, then drizzle more beer...YUMMY!!!

[Tsalagi]

Here's a fish marinade you cannot go wrong with:

1 cup extra virgin olive oil
juice from two lemons (Meyer lemons if you can get them)
2 tablespoons Thai fish sauce (nam pla, or nuoc mam if you have a Vietnamese grocery thereabouts)

Marinade the fish in that for no longer than an hour in the fridge. Then grill or bake.

[2 edges]

Lemonpepper,bacon and butter rap in foil and bbq.
or my mother always just frys them up.frickin yummy!

[Dave Bulla]

Well, I grew up with a trout stream under our driveway bridge but it was all little native brownies that averaged about ten inches but would sometimes get up to 15 or 16 inches so we seldom filleted them.  I can't stand fish with the skin or the head on either so our standard recipe was to skin 'em, sprinkle with Lawry's Season Salt and fry them in butter until they'd get a little crispy.  Dang were they ever good!

In later years, I've gotten a little more advanced with my cooking... Actually, those little trout were the first thing I ever learned to cook for myself because Mom didn't like messing with them.  I still love them cooked that way but frying unbreaded fish until it gets crispy is about like frying bacon... it shrinks a bunch!  My latest fish cooking "discovery" came about by accident but you might like it.

We were going to fry up some Tilapia about a year ago.  Normally for it, we'd sprinkle with lemon pepper and dust in flour with some seasoning in it then leave sit for a few minutes and dip again then fry in a cast iron pan with about 1/4" of cooking oil on medium heat.  Add a side of home made fries or something like a rice dish and maybe asparagus and it's a pretty good yet easy feed.  This particular day, I got the fish all thawed, sprinkled on the lemon pepper and opened the cupboard only to find we were slap out of flour.  Well heck I thought, there must be something I can bread it with... I started going through the cupboards and happened upon a box of the Gerber baby rice cereal.  You know, the stuff that looks like little shiny flakes that are almost a clear whitish color and you mix it with a little milk or put in the baby's formula.

I thought hey, that might work!  I poured some out on a plate and dredged the fillets through it dry a couple times and threw them in the pan.  Well, I'll tell ya what!  It's a pretty darned good breading.  About as light and delicate as you could ask for yet it seals the fish and keeps it from shrinking about the same as regular breading and gives a nice crispy coating without drying up the fish like when you fry it naked till crispy.

Try doing your trout with a sprinkle of Lawry's season salt and then roll them in the baby rice cereal stuff and fry them up.  Cajun spice or creole seasonings like the Tony Cachere's stuff would be real good too.  It don't get much simpler than that and it's good too.

[huntnmuleys]

coat it in shore lunch fish batter and pan fry.  nothing but the best!!!