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Though the weather was a bit chilly on opening day of trout season there will be plenty of warmer days to follow and plenty of fish to catch. Talk to most fishermen and they'll tell you that the thrill of the sport is in catching the big one, as well as, the satisfaction in the eating.
Trout lends itself well to an array of cooking methods, though a favorite around here is a dredging in seasoned flour, or a batter, then pan or deep-frying, like Camper's Beer Batter Fish. The recipe is simple enough to prepare creek-side with nothing but a cast-iron skillet, some hot coals, or a camp stove. Can't get any fresher than that.
Fried not your thing? Try an easy baked or grilled option, made special with the addition of tasty homemade cooking sauces - all the more reason to catch those trophy trout.
Camper's Beer
Batter Fish
(This easy batter is also great for deep-fried veggies, onion rings, chicken and shrimp.)
1 cup good quality beer
1 to 2 T. Cajun or Old Bay seasoning, if desired, for flavor
1 (7-ounce) container shake and pour buttermilk pancake mix
2 pounds trout fillets
1/2 cup cooking oil for frying
Directions: Heat oil in large skillet (cast iron works well) over medium heat. Pour beer into the pancake mix container in place of the water it calls for (make the batter as thick or as thin as you like.) Add seasoning. Close the container and give it a few shakes. Pour batter into shallow bowl.
Dip fish in batter and place into the hot oil. Do not crowd. Fry in batches if necessary. Fry the fish until golden brown on both sides, 3 to 4 minutes per side. Drain well on paper towels. Serve with tartar sauce and some creamy coleslaw. Serves 8.
Baked Trout
1-pound trout fillets
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1 T. lemon juice
1 T. finely chopped onion
1/2 tsp. salt
Buttered soft bread crumbs
Paprika
Directions: Place fish in a greased shallow 3-quart baking dish. In small bowl combine sour cream, mayo, parmesan, lemon juice, onion and salt. Spread over fish. Top with bread crumbs. Sprinkle with paprika.
Bake, uncovered, in preheated 350-degree F. oven 20 to 25 minutes, or till fish flakes easily with fork. Serves 4.
Honey-mustard Grilled Trout
(Raining? This yummy recipe can also be baked in the oven at 350 degrees for 30 minutes.)
1/4 cup mayonnaise
1 T. cider vinegar
1 T. prepared yellow mustard or Dijon mustard
1 T. honey
1/8 tsp. cayenne pepper
4 large onions, cut into 1/2-inch slices
6 (6-ounce) trout fillets
Directions: Coat grill rack with nonstick cooking spray before starting grill. In a bowl combine the first five ingredients. Place onions cut side down on grill rack with sides touching. Arrange fillets on onion slices. Cover and grill over medium-hot heat 5 minutes. Baste with mustard sauce mixture. Cook 5 to 6 minutes longer or until fish flakes easily with a fork, basting frequently. The fish may be served with or without the onions. Serves 6.