hmmmm. you might be able to bake it. or pan fry it. idk if you ment deep fry or pan fry.

 

Sometimes they'll have worms especially when caught in the summer months but don't fret they still taste the same and the worms wont hurt ya. Fry'em up with your best seafood mix. I prefer House Autry Seafood Breader and add a few other seasonings

 

I did mean I wouldn't b able to deep fry. Looking for another way. All ideas recipes. Probly will have to cook on grill.

 

Sorry that didn't make sense I'm on my phone. Any ideas are greatly appreciated

 

You can also poach them on the grill, spice with salt pepper a little garlic, or use something like Greek seasoning, wrap in foil with some butter and a little white wine and cook on the grill.

 

pan saute' in a thin layer of canola oil...5 mins. at the most on each side on a med. heat...i use a half & half mixture of flour and meal along with a little onion and garlic powder and maybe a pinch of old bay...

in another pan, take slivered raw almonds and roast and squeeze a little lemon and diced capers...my version of trout almondine...remove trout and top with almond mixture

serve with garlic mashed potatoes, baby green lettuce salad...

also google a trout almondine recipe...i haven't done this in a while...good luck and enjoy...

 

Speck salad

Speck Salad - Put some water on the stove with some crab boil in it. Get it boiling good. Toss a couple of filets in at a time and boil until they get real white and are floating on top. Dry them off on a paper towel. Crumble the meat up and then mix it with mayo, eggs, seasoned salt & pepper and a little pickle relish...just like you would do tuna fish salad. Very tasty.

 

we make a dry rub for our wahoo, called firecracker wahoo,

it's a dry rub of brown sugar and cayenne pepper.pan fried in some peanut oil, some of my friends use this in a cast iron and blacken it.
Sweet and Hot:thumbup:
never tried it on trout, but give it a try

 

Can't say specks are my favorite, but did a speck chowder last night that was REALLY GOOD! Sauteed veggies (onion, pepper, garlic, jalapino), spice to taste, add cubed fillets a few minutes before veggies are done. Add a can of cream of celery (chix or mushroom work too) soup, can of milk, and a healthy splash of white wine. Let simmer until everything is done. Serve in a bowl, topped with parm and chopped scallion and enjoy! We top w/crumbled saltines as well. Nice on a chilly night! I finished it off for lunch! Easy one pot tasty meal!

 

This is from Russian, easy and tastes good.



Broiled Grouper Parmesan

Found this recipe last Sunday and it is killer, modified slightly.

Ingredients

• 2 pounds fresh grouper fillets
• 2 tablespoons lemon juice
• 1/2 cup grated Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 1 tablespoon minced garlic
• 1 dash hot pepper sauce (e.g. Louisiana hot sauce)
• salt and pepper to taste (substitute with Creole seasoning for extra spicey)

Directions

1. Preheat the oven's broiler.
2. Place the grouper fillets on a greased baking tray. Brush them with lemon juice. In a small bowl, stir together the Parmesan cheese, butter, mayonnaise, hot pepper sauce, salt and pepper. Set aside.
3. Broil the fillets for 4 to 6 minutes, until they can be flaked with a fork. Remove from the oven and spread the cheese mixture on top of fillets.
4. Return to the broiler for an additional 30 seconds, or until the topping is browned and bubbly

 

easy and quick

Rinse filets and pat dry. Lightly sprinkle Tony Cacheree on each side. Dredge in flour and shake off excess. In a frying pan mix 1/2 olive oil and 1/2 butter and bring to frying temp. Saute all filets, remove and keep warm. Add Marsala wine (about 1/2 cup depending on the butter/olive oil amount) and reduce (about 3-5 mins). Add capers to taste. Plate with you favorite sides and spoon marsala reduction over filets.

 

Dip the fillet in mustard water, then yellow corn meal,then mustard water again,then yellow corn meal again. Throw it in some hot oil. YUMMMMMMMMMM :thumbsup:

Scott
Mustard water is part mustard and part water. Mix it up till its like pancake batter.