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jump to last post 1-6 of 6 discussions (11 posts)

Any good Brook Trout recipes out there.

  1. collegedad profile image74
    collegedadposted 5 years ago

    Any good Brook Trout recipes out there.

    I want to cook Brookies for dinner tomorrow night, but the wife doesn't want the same old fish floured and fried in butter. I need a new to cook these guys. Any thought?

  2. Bill Yovino profile image89
    Bill Yovinoposted 5 years ago

    With fresh fish, less is more. Brush the fish with a little olive oil or butter, sprinkle some fresh minced garlic, season with salt and pepper and put it under a broiler. When done, sprinkle with some chopped fresh parsley, and a squeeze of lemon. Let me know what time to come over.

    1. collegedad profile image74
      collegedadposted 5 years agoin reply to this

      That does sound good! I bet it would work well for Whitefish and Walleye too.

  3. Diana Lee profile image83
    Diana Leeposted 5 years ago

    An old family recipe my mother-in-law has always made begins with crushing saltine crackers and laying them on a baking sheet or other flat surface.  You then add some salt and pepper to a cup or so of flour in another shallow dish.  In yet another dish you will beat a couple eggs and add a cup of milk.  Now roll trout in flour, then into the milk mixture and then roll it in the crushed crackers let set at least 10 minutes so the coating does not come off the fish while frying. Pan fry until golden brown, turn over brown the other side.

    1. collegedad profile image74
      collegedadposted 5 years agoin reply to this

      I've heard of this done with crushed corn flake too. Both sound great!

  4. alzel127 profile image74
    alzel127posted 5 years ago

    Wash thoroughly gut but leave the head on attached by the spinal column. Do not skin. In a shallow pan lay the fish out lightly rub fish with extra-virgin olive oil and lightly salt and pepper fish. Sprinkle capers around the fish with sprigs of tarragon on all fish. Put enough white wine in the pan to surround the fish. Don't use too much.broil fish on low for about 7 min. When fish is fork tender remove from heat. Serve fish whole the cheeks around the head are some of the best parts. Fried potatoes sliced thin with skin on go well with this dish. Also try adding a cucumber salad to round it out. The other skin on the fish is edible or once cooked it comes right off. This is the way you would cook them bankside;

    1. collegedad profile image74
      collegedadposted 5 years agoin reply to this

      When I was a kid I would carry a cast iron pan, a stick of butter, seasoning salt, three 12" barn spikes, and matches. I would catch Brookies and eat them right there on the stream. I never thought  of capers or tarragon, but I will from now on!

  5. twig22bend profile image77
    twig22bendposted 5 years ago

    Trout fried in corn meal is also tasty.  After washing and patting the trout dry, mix 1/4 cup of flour with a cup of corn meal. Add salt, pepper, and dill  and paprika to flour and meal. Using 1/4 milk in a flat dish dip the trout and then coat with meal mixture.
    Deep fry your fish if possible or use enough vegetable oil to brown one side and turn and brown the other side. The oil must be hot, 375 degrees. Your trout should be crispy and nicely browned. Drain your trout on a rack . Cole slaw goes well with this trout. Note: you can also use the corn meal without the flour,depending on the texture or crispness you desire.

    1. collegedad profile image74
      collegedadposted 5 years agoin reply to this

      You can't go wrong with corn meal. I've eaten a lot fish in cornmeal with Cajun spices...............good stuff!

  6. JRScarbrough profile image90
    JRScarbroughposted 5 years ago

    Here is one that I love:

    You need 6 Brook Trout, 2 cups of flour, 2 tpsp. of baking powder, 1 tbsp. of salt, 2 eggs, 2 cans of beer, 1/2 cup salad oil (I’ve even used Ranch mm), oil and a deep fryer.

    Coat fish with flour; set aside. In a large bowl, combine 2 cups flour, baking powder, salt, eggs, beer and 1/2 cup oil; beat with rotary beater until smooth. Dip fish into batter, allowing excess to drip into bowl. Fry in deep hot 375 degree oil until golden brown on both sides. Drain on paper towels.

    You can see some more here: http://jrscarbrough.hubpages.com/hub/Co … rook-Trout and any of those recipes can be used for any fish.

    1. collegedad profile image74
      collegedadposted 5 years agoin reply to this

      Thanks for the beer batter recipe. I know I lot of folks swear by beer batter, but I've never tried it.

 
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