Looking for some of the best trout recipes to serve to your family? I deliver delicious, easy fish recipes to try at home today.
Here's a taste of my best trout recipes: Learn how to bake a whole trout, make crispy pan fried trout, smoked trout rangoons, grilled trout, trout almondine and even lake trout marsala and mandarin trout.
Offering recipes for the side dishes and condiments.
"You are not filleting the fish - will there be bones?"
If you cook the trout first, the backbone can then be grabbed at the tail and lifted, and the sides practically fall on their own to the plate, leaving a near perfect skeleton suspended by your fingers.
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A different method involves cleaning the trout, then either removing the head and tail or cutting the backbone as high and low as possible.
you've done that, put it belly down with the "flaps" out to the side
and firmly press down on the backbone through the top of the fish until
you hear it crunch or feel it pop away from the flesh.
Go from one end to the other and then you can just remove the bone
and the ribs should come with it. This method is better because it
leaves the flesh intact. Now on to my best trout recipes.
HOW TO MAKE FRIED TROUT
To dress the fish, scale fish first and remove the head. Split belly and remove innards. Rinse thoroughly inside and out. Place the fish in a pan of cold water until ready to bread. Leave wet so cornmeal will adhere.
Pour 2 to 3 inches of oil in a heavy frying pan (large enough to cover fish). Allow oil to heat while breading the fish. You may also cook these outside on a propane burner. Great recipe to use when camping.
Pour cornmeal (how much depends on how many you caught) into a bag along with some salt and pepper to taste. Shake to mix. Place a few wet fish in the bag and shake to coat completely.
Carefully drop fish into the hot oil; don't over-crowd. Fish will float when done and will be dark golden brown.
Remove from oil and drain on paper towels or paper bags. Continue breading a few more fish until all are done. With any of my best trout recipes, please consider the recipes below as sides.
Best Served with:
EASY HOMEMADE TARTAR SAUCE
1 cup homemade mayonnaise
1 TBS finely chopped onion
1 TBS sweet or dill relish
1 TBS pickle juice (sweet or dill)**
Mix ingredients together and chill for several hours before serving.
**You may also use fresh lemon juice instead.
Makes one cup.
My next best trout recipe is simply wonderful and ideal when camping.
3 to 4 lb lake trout, gutted and scaled
instant chicken stuffing
salt and pepper to taste
Make the stuffing according to package directions (hard to make homemade stuffing when you are camping).
Clean trout by gutting only - leave the head and tail attached.
Lay out your tin foil (double thickness). Make sure it's enough to cover the trout completely when stuffed.
Lay the trout on the foil and squeeze lemon juice inside the cavity and season with salt and pepper to taste.
Fill with stuffing and drizzle 2 tablespoons of oil around the fish, wrap and seal tightly. Place on grill above open flame for approximately 45 minutes.
Remove from foil and unwrap. The skin will remove easily.
For my next best trout recipe, the easiest method delivers the best flavor. Grilling fresh trout lends a slight smokey flavor that is delicious.
Preheat the grill until the coal is white hot.
Cut into fillets and coat with olive oil to prevent it sticking to the grill.
on hot grill and cook for 5 minutes with the skinned side down.
Carefully turn the trout over and cook for another 4 minutes. Do not
turn again because it may fall apart. Fillets should easily flake with
a done. Now on to my next best trout recipe below.
For my next best trout recipe, you may also place the foil covered fish over the grill at the campsite and check after 15 minutes (carefully flip foiled fish over 1/2 way through).
FOIL BAKED WHOLE TROUT
4 trout, gutted and scaled
1 small chopped onion
1/2 cup white wine
4 TBS fresh lemon juice
1/2 tsp crushed red pepper (optional)
salt and pepper to taste
lemon slices, garnish
PREHEAT oven to 400 degrees.
Spray each piece of foil with oil and place each trout in a piece large enough to wrap and seal it. Mix all of the ingredients together and place equal amounts over each fish and seal tightly. If you are cooking more trout, just double the other ingredients.
Place fillets on a baking pan and bake for 20 minutes or until the fillet easily flakes. Serve in foil so everyone has their own to enjoy.
Best Served with:
If you are camping, the best side dish would be foil-grilled potatoes.
Just thinly slice up several potatoes and add chopped onion (and green
pepper); mix well. Place in a large piece of foil and top with pats of
butter. Salt and pepper to taste (I use seasoned salt).
The potatoes will take a little longer than the trout, so you will want
to start this first. Check often so they do not burn.
You may also slice up some French bread. Butter it on both sides and sprinkle with garlic powder. Grill the bread until golden brown and serve with the meal.
My next best trout recipe is savory and delicious.
LAKE TROUT MARSALA
2 lbs lake trout fillets
1 medium onion, sliced thinly
1/2 lb sliced baby portebella mushrooms
1-1/2 cups sweet Marsala wine
1 stick butter
1 cup flour
Skin the fillets and wash with cold water. Dry with paper towels.
Heat stick of butter in a heavy skillet. Saute the onion and mushrooms uncovered in the skillet until tender.
Put the flour in a bag and add fillets, shake to coat completely. Move the mushrooms and onions to one side of the pan. Place fillets in the skillet skinned side down. Cook over medium heat for 5 minutes and turn over.
Add 1 cup of the Marsala wine (reserve 1/2 cup) to the pan. Do not pour directly over the fillets.
Cook for another 4 minutes uncovered on medium heat. Remove the fillets.
Add the remaining 1/2 cup wine and deglaze the pan (scrape the bits from the bottom of the pan).
Place a fillet over buttered wide egg noodles and pour 1/4 of the wine mixture over it. Repeat with the remaining 3 fillets.
PAN FRIED TROUT RECIPE
My next best trout recipe starts out on the stove and finishes in the oven in three easy steps. A delicious sauce is made when deglazing the cast iron pan.
2 trout, gutted
1 TBS oil
kosher salt and freshly ground pepper to taste
1 orange, thinly sliced
6 sprigs of fresh dill
oil for frying
4 TBS (1/2 stick) cold butter, quartered
1/4 cup fresh lemon juice
PREHEAT oven to 425 degrees.
Rinse trout in cold water and blot trout with paper towels. Rub with oil and season to taste with salt and pepper.
Tuck 3 or 4 orange slices and 3 sprigs of dill into each cavity.
Preheat cast iron pan (or oven proof skillet) and add enough canola oil to generously coat the pan.
When the oil is hot, fry the trout over high heat for 2 minutes. Lower heat to medium-high and cook another 60 seconds or until the skin is crisp and browned.
Carefully flip the trout over. Fry for 3 minutes and then transfer skillet to preheated oven and bake another 5 minutes.
Remove fish from pan and pour off any excess oil.
Return skillet the burner over medium-high heat and add the butter. Tilt the pan and with a spoon, quickly and repeatedly baste the trout with the melting butter (approximately 20 seconds).
Remove the trout and place on warm plates. Deglaze the pan with the lemon juice until the sauce reduced slightly. Drizzle over fish and serve.
SMOKED TROUT RANGOON RECIPE
If you have some smoked trout, you must try my next best trout recipe.
8 oz cream cheese (room temperature)
6 green onions, finely chopped (use 3 inches of the green stem)
1/2 cup smoked trout, boned - skin removed and flaked
2 tsp minced garlic
30 Wonton wrappers (keep them covered with a damp paper towel)
canola oil for frying
In a medium mixing bowl, beat the room temperature cream cheese until smooth. Add the minced green onion, garlic, and smoked trout. Blend until smooth.
Place 1-1/2 teaspoons of the
cream cheese smoked trout filling in the center of a wonton wrapper. Moisten
the edges of the wrapper with water and fold the opposite corners of the
wrapper over the filling. Press the edges to seal the wrapper. Make
a batch of 8 to 10 rangoons and then cook each batch.
In an electric skillet heat 1 inch of oil to 375 degrees. Fry the batches of rangoons for 1 to 2 minutes till golden brown, carefully turn each Rangoon once. Drain golden brown rangoons on paper towels. Keep warm in a warming oven. Serve with sweet and sour sauce.
MANDARIN TROUT RECIPE
1 lb trout fillets, boneless and skin removed
1/2 can of frozen orange juice thawed (about 6 ounces)
1/2 cup white wine
1/4 cup orange marmalade
1 teaspoon grated fresh ginger
1 can mandarin orange segments (11 ounce can)
1/2 cup green grapes sliced in half
2 tablespoons butter
PREHEAT oven to 350 degrees.
Grease a 2 quart baking dish with the butter. Combine the orange juice, white wine, orange marmalade and ginger in a small mixing bowl, and mix well. Pour into the baking dish.
Cut the trout fillets into serving size pieces. Add the trout fillets to the baking dish turning to coat both sides.
Bake uncovered at 350 degrees for 30 minutes. The
trout fillets should flake easily with a fork. Add the mandarin orange segments
and grapes and bake for 5 more minutes. Serve trout fillets over rice and spoon
sauce, grapes and orange segments over fillets. Now on to my next best trout recipe.
TROUT ALMONDINE RECIPE
two (10 oz) trout, pan dressed or filled
1/4 cup flour
4 TBS (1/2 stick) butter
1/2 cup blanched slivered almonds
sliced green pepper
2 TBS fresh lemon juice
1 TBS chopped fresh parsley (optional)
8 orange slices (garnish)
Rinse and pat the trout dry with paper towels. Season inside and out with salt and pepper to taste. Dredge trout in flour.
Melt 2 tablespoons of butter in a large heavy skillet over medium high heat. Add trout; brown on both sides. Lower heat to medium and cook for 5 minutes on each side or until cooked through. Remove to a serving plate, wrap in foil to keep warm.
Wipe out skillet and add 2 tablespoons of butter. Cook over medium heat until it begins to brown. Add the almonds and brown.
Pour this sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with the fresh lemon slices.