Posted by Bob W on May 08, 1997 at 11:38:15:
In Reply to: Trout Recipes - How do you de-bone trout? posted by Mike Edwards on May 08, 1997 at 10:55:00:
: I'm wanting to try several trout recipes that I found on the web, but most of them call for the trout to be de-boned before you cook it. Does anyone know how to do this?
: Does anyone know of some real good recipes for trout?
Most tout are too small to be filleted so I cook them
(when I don't release them) with head, tail, bones intact.
The meat peels right off the bones when cooked properly.
Try gutting & gilling, sprinkling with lemon pepper
Then deep fry em for about 2 minutes. Eat them like corn.
Don't knock it til you tried it!
Or: Sprinkle with flavored bread crumbs & lemon pepper.
Add pats of real butter. Wrap in envelope of aluminum
foil sealing tightly. Place on hot grill until envelope
is football shaped. Remove, open, eat. This works well
with all fish. Enjoy!
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