My All-Time Favorite Fish Recipe (Trout)
My Favorite Fish Recipe (Trout)
There are many types of fish which are eaten by fisherman as well as fish lovers all around the world. My personal favorite above all others are trout.
Trout have a wonderfully delicate flavour and really come alive in your mouth when properly prepared. Trout belong to the salmon family and as such are known as an oily type of fish compared to others such as pike or bass. Trout really aren't oily at all. It's just a designation given to them and I believe they are a much better source of Omega-three fats which are neccessary for living a healthy lifestyle.
The way I love preparing trout more than any other method is also one of the simplest and in my opinion tastiest ways of cooking this world class fish.
First you must clean the fish of it's entrails and either remove the head or leave it on. If you leave the head then when you eat the fish pry out the cheek meat. The cheeks are two small pieces of meat located under the eyes. These little pieces are the most flavourful of all fish meats and a real treat which I always give to my wife.
After the fish has been cleaned, wash and then dry it with a paper-towel. Take a large plastic (ziploc) bag and fill it with a mixture of white flour and a pinch of sea salt, a pinch of fresh ground black pepper, a pinch of teragon and a pinch of cayenne pepper (adjust the ingredients to your taste, more or less). Shake the bag to mix the ingredients well.
Place the fish in the bag and shake it to coat it with the mixture (the fish will still be moist from the washing even though you dried it).
In a large pan melt some butter and when it gets hot enough place the trout in the pan and fry for about 3 minutes per side (depends on thickness of fish). Flip over and fry other side. Fish will be golden brown as seen in photo above.
Remove fish from pan and serve on warm plate with a slice of lemon, a green salad, some rice and a nice glass of wine.
Man I'm hungry!