hey chuck,
explain the pan-fried trout. I've never fixed any trout that were any good. I bet you know something I dont

WOW ...what kind of trout have you eatten that were not any good ? I mostly deep fry all of my fish EXCEPT freshwater trout. I've onlt eatten rainbows, browns and brooks.

I simply scale, gut and cut off the heads. Then, I dredge them through a flour mixture of paparika, salt and pepper. It's been a while bu tI may have used margerine in a small cast iron skillet. Fry on medium. Brown oin both sides and serve with lemon wedges.

We don't have any trout streams in central Florida though. I'm frying bluegill fileets tomorrow for dinner. I deep fry them in peanut oil.He keeps a hotter temperature without scorching. Also , I mix 50% cornmeal with them.

When I fix crappie..I saok those fillets in buttermilk over night..It somehow firms the flesh really good. I dredge them through flour and corn meal as well. Below are some crappie fillets.
C7