April 02, 2012
Pan Fried Rainbow Trout
My favourite fish is the Rainbow Trout. I like it, my husband and my family likes it. The only back draw of this fish, if you are not used to it, (or not familiar with it), is the small bones... just have to be careful and patient checking for them while eating it....(teaches us to eat slowly and chew our food well), but in the end, if you like the fish, (like we do), it's all worth it, and you do get used to it. I made some last Sunday as my daughter and her family came over....the two of them (she and her husband) couldn't keep up with de-boning enough fish and fast enough for my little grandson as he was eating it with such a good appetite...
This is a very easy and simple way to prepare this fish. Enjoy and don’t forget to watch out for those little bones … : –)
2 whole Rainbow Trout fish
1/3 cup flour
1 tsp. paprika
Oil, for frying
Using a knife, scrape off the all the scales from the fish, and remove the tail and fins, if you like.
Wash well rinsing off the scales.
Place them on a board and cut them, lengthwise in half, then cut each piece across in 2 or 3, depending on how big the fish is and how big you want the portions to be.
Sprinkle with sea salt on both sides and stack them in a bowl; cover and refrigerate overnight or at least for a few hours, (I find it that it tastes better if it marinates a bit with the salt).
Place flour and paprika in a medium size bowl; stir to mix together.
Remove fish from the refrigerator, dip both sides in flour mixture until well coated in flour.
Place oil in a frying pan (enough to coat the bottom of the pan). and place 3 or 4 pieces in the frying pan.
Cook on medium heat, for about 3 minutes, until starts to brown, then turn them over and cook for 2-3 longer.
Remove to paper towel lined plate. Repeat with the remaining fish pieces.
Serve with mashed potatoes.
Yields: 8-12 pieces
Leia’s Culinary Treasures