While fishing its nice to think about the end result and how good it will look and how good it will taste after some very simple cooking. From the 4 trout that I caught I decided to fry two of them and bake to of them.
Prior to cooking, I like to salt the fish with Kosher salt and let it sit for 24 hrs. Making sure all the parts of the fish are salted well but not too much were the fish is sitting in salt only. The meat will turn a darker pink color, which is a good sign. Salting process, not only salts fish but causes the fish to develop a richer flavor.
The Recipe:
Ingredients
Fish: 4 whole trout (w/ heads off)
1 teaspoon Kosher salt
1 teaspoon ground black pepper
1/2 cup all-purpose flour
1/2 cup cornmeal (white)
5 tablespoons olive oil
1 lemon
DIRECTIONS
1. Fish Prep: Gut and cut the head off the trout. Rinse under cold water. Use Kosher salt to salt the fish liberally and let it sit in the refrigerator for 24 hrs.
2. In a dish that holds 2-3 cups mix together the following ingredients: salt, pepper, flour, cornmeal.
3. In a large skillet heat oil over medium heat.
4. Dredge fish in mixture and fry in hot oil for about 6-10 minutes. Fish meat will flake when ready. The cooking time will vary slightly depending upon size of fish.
5. Squeeze fresh lemon juice over fish if desired.
Fried fish tastes best when served and eaten immediately. However, it tastes really well if reheated within a 24 hr period of time.
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