The jury was out on this one until just now!  This fish is delicious, warmed up.  My preferred fish is in the warm water fish category, but this fish is a trout.  My cousin recently was telling me about his favorite trout recipe and I asked that he send it to me, which he did.

Now, you trout lovers out there just might want to try this one.

Start with trout fillets.  I had a large trout and ended up with about 2 full pounds of pure meat fillets.  I then picked out all of the lateral bones.  I hate trout bones and that is probably the reason it is not my preferred fresh water fish.

I fillet(ed) mine with the skin off, and you might like the skin, so leave it on.  The skin gives it a fuller taste if you ask me.  Rinse them bad boys and pat them dry.

Get yourself a small dish with regular flour it in, a second one with a couple of whipped up eggs and a third one with Parmesan Cheese.  Put a substantial amount of peanut oil in a frying pan and get it good and hot.

While the oil is heating, take a semi-dry fillet, salt and pepper it to taste, and roll it in the flour.  There will be a very light coating of flour on the fillet.  Now, dredge it into the egg and then over into the parmesan cheese…press the fillet into the cheese and do this to both sides.  Now into the hot oil.

Watch that you don’t overcook the fish.  You only have to turn it once and it will be ready in about 3 minutes (1 1/2 min/side).

Serve with a tarter sauce if you like that sort of stuff.  Or just with a bit of lemon juice like I like.

When I prepared them the other night and ate them for supper I was not really impressed.  Yes, they were good, but not to the degree my cousin expressed.  But, for lunch just now, I heated a left over fillet in the micronuker and it was absolutely delicious!

I might try this recipe with some of my warm water fish fillets!

Bears Butt

Oct. 2011