Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Need lake/rainbow trout recipes

Looking for some good lake/rainbow trout recipes. Have several fillets yet from last fall and looking for something new to try them with. Any recommendations greatly appreciated

Got a smoker?

Smoked a good idea. Make some smoked trout dip.

Trout almondine. My brides favorite. Super easy.

Yes have a smoker, wife n kids all like it smoked but I have pry 30-40 latge(3-5#) fillets. Trying to find something different. I’m off on parental leave since we had a new baby, and want to use the time to try new recipes.

We just pan fry our lake trout fillets....shore lunch .......Rainbows I don't keep.

Cooking Trout/Fish Recipe
Ingredients
4 tablespoons butter
2 skin-on trout fillets (6 to 8 oz. each)
Salt and pepper
4 sprigs thyme
2 small lemons, 1 thinly sliced and 1 juiced
1 tablespoon finely chopped flat-leaf parsley
Directions
Step 1
In a large (10- to 12-inch) cast-iron skillet, melt the butter over medium-high heat. Season the trout with 1/2 tsp. each salt and pepper. Place the trout, skin side down, in the skillet. Scatter with the thyme and lemon slices.
Step 2
Cook the trout, spooning the butter from the bottom of the skillet over the fish often, until just cooked through (do not flip), about 5 minutes. Transfer the fish and lemon slices to a serving plate.
Step 3
Remove the skillet from the heat and stir in the lemon juice, scraping up any browned bits from the bottom of the pan. Add a bit more butter, if you like. Spoon the pan sauce over the fish. Top with the parsley.

Fishcakes/Fish stick Recipe

Slice Jurel (or any) fish slab into narrow strips (aka fish sticks).
Pat dry on paper towels…
Dip in a beaten raw egg, then roll in bread crumbs mixed with Mrs Dash Roasted Garlic and Herb blend
Pan fry in a thin layer of oil

Or make Fish cakes…

Allow to cool sufficiently to then Shred/mash the fish

Mix with:
1/2 cup mayonnaise
1/2 cup Texas Pete (more or less to taste)… or other hot sauce of your choice
1 cup crushed potato chips (more or less)
1 tbs Worcestershire sauce
1 tbs mustard
salt and pepper to taste

Once mixed scoop out in 1/2 cup portions and fry in a pan of hot oil, shaping into patties as you set it into the pan

Cook each side until dark golden brown… about ½” to 3/4” thick… thinker and they will be undercooked in the middle.

Serve on toast or a bun with a generous serving of bread and butter pickles or sweet relish… think crabcake.

Set the trout aside, prepare a large skillet of fried potatoes and onions with crispy golden edges, salt and pepper to taste. Now, discard the trout.

Butter in a pan, a pinch of salt and fry until flaky all through. You want to taste the trout not the ingredients.. if you want to cover the taste of fish buy tilapia they are nearly tasteless but take the flavor of.the ingredients well.

Lake - deep fry.
Rainbow - return to whence it came and fry a burger.

Yeah, I’ve only had trout once and wondered what was wrong with it, or me for not liking it. Had a muddy taste, and I’ve eaten a lot of bullheads that were better.

Throw a stick a butter in a frying pan roll em in corn meal or flower

Rainbow- pan fry
Lake- toss in garbage, go to Taco Bell

The Lakers I’ve eaten have come from Lake Michigan. They’re my favorite of all in the smoker. I glaze them with honey or brown sugar. Knowledgeable friends tell me that Lakers exist in several varieties. Some are said to be fine table fare grilled or even fried. I’ve smoked and grilled Rainbows and liked them just fine.

Wrong x2

We catch hatchery trout from the lake at my Ike Chapter. Last time we ate some, the wife just cooked them on our countertop griddle with a bit of oil. Bacon fat would be good too, just a touch. Best trout I ever ate from that lake.

Smaller size trout 18" or less fillet and fry or whole on the grill. Bigger ones go on the smoker . 10 -18 pound Lakers weren't bad deep fried in nuggets

Man..hatin on rainbow trout is a new one for me!

Yeah, me too !!!

.
Cajun is my "go-to" for fish seasoning.
It's super-easy and just plain good.
I like Zatarain's because it doesn't have a ton of salt in it.
I like to add my own salt.

I cook in butter, but if you like to cook with higher heat, use margarine.


For a fish fry, these are well-liked :


If you find Pride of the West too salty, cut it with flour.

Me 3.

It’s not something I’d buy at costco or order in a restaurant(farmed)….

But high mountain camping fresh caught rainbows fried on a Coleman stove while tossing back a few shots of whisky…

Pretty sure that falls smack dab in the middle of “it don’t get no better than that”

Don't get much better than that Cert.

Where dat be?