The Fisherman's Wharf > Clean-em Cook-em Eat-em
Campfire trout...
Cider:
We'll as long as we're all hungry, let's hear your campfire trout recipes!
I like to leave them whole (head and tail) and pat them dry with paper towel. Then lightly salt and pepper the fish inside and out. Pack the cavities with roasted garlic & onion salsa. Melt some butter (the real stuff) in your frying pan over a nice wood fire. Add a bed of sweet vidalia onions cut in rings then lay in the trout and pour the remaining salsa all around them. Cover the pan with a lid that is canted slightly so the woodsmoke will get caught under it and roll across the fish as they simmer. When the salsa starts to bubble, check the fish with a fork to see if they are done. Meat should be flaky. Serve 'em up hot with some corn bread, home-made boston baked beans, and your favorite beverage (beer or bourbon)!
I also like to pan fry them by patting them dry again with paper towel and rolling them in flour to get just a light coating. Melt a whole stick of unsalted real butter (one stick for two or three trout) in your pan and then saute the trout very slowly on low heat. The unsalted butter will help prevent the fish from sticking to the pan and keep them from falling apart. It also imparts a slight sweet flavor to the trout. 8-10 minutes per side for 12-14" stream trout.
What does everyone else do? I am always looking for new ways to prepare trout!
mike692:
Cider,
When we fish a trout stream in an out of the way place, we just carry a stick of butter, an onion, salt, and a square of aluminum foil. Pretty much just gut the fish and wrap it in the foil with other ingredients and toss it in the fire. Done in 10 minutes or so. Delicious!
raleigh:
The way my parents always cooked them when we went camping is, cleaned and took the heads off, than put them in egg yoke and role them in corn meal. Put a little bit of oil in the cast iron skilt and cook the fish for about 8 miniuts on each side. I remember as a kid my favroit part of the trout was always the tail when it was cooked like that.
trapperdirk:
Well I use something simialar to yours cider but I stuff my trout with stove top stuffing and wrapped in foil .
As an oldtimer once told me and very seriously I might add . >:(
The trout is the king of the fish , so you must give him the last honour , and cook him with his head on . >:( ;D
TroutFishingBear:
--- Quote from: Cider on Mar 19, 2004, 02:55 PM ---We'll as long as we're all hungry, let's hear your campfire trout recipes!
I like to leave them whole (head and tail) and pat them dry with paper towel. Then lightly salt and pepper the fish inside and out. Pack the cavities with roasted garlic & onion salsa. Melt some butter (the real stuff) in your frying pan over a nice wood fire. Add a bed of sweet vidalia onions cut in rings then lay in the trout and pour the remaining salsa all around them. Cover the pan with a lid that is canted slightly so the woodsmoke will get caught under it and roll across the fish as they simmer. When the salsa starts to bubble, check the fish with a fork to see if they are done. Meat should be flaky. Serve 'em up hot with some corn bread, home-made boston baked beans, and your favorite beverage (beer or bourbon)!
I also like to pan fry them by patting them dry again with paper towel and rolling them in flour to get just a light coating. Melt a whole stick of unsalted real butter (one stick for two or three trout) in your pan and then saute the trout very slowly on low heat. The unsalted butter will help prevent the fish from sticking to the pan and keep them from falling apart. It also imparts a slight sweet flavor to the trout. 8-10 minutes per side for 12-14" stream trout.
What does everyone else do? I am always looking for new ways to prepare trout!
--- End quote ---
Wow, your pack must weigh like 100000 pounds cider.
I catch one, gut it and take the head off, fry some bacon before hand, then fry the trout in the bacon grease.
salt and pepper and lemon accordingly.
tasty
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