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Post by williethewelder on Mar 15, 2007 9:07:20 GMT -4
I always skin and Fillet mine and then fry in egg and crushed salteen crackers... mmm mmmm mmmmmm mmmmm good ;D
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Post by cjsholes on Mar 15, 2007 9:33:41 GMT -4
I do it the same as you do most of the time, except usually bread crumbs instead of crackers. I have been making a chowder out of my fillets recently. I don't have the recipe, but can give basic guidelines... adjust to your taste. take 1 big glob of real butter and melt it. add the desired amount of fish cook at medium high until fish looks cooked. add a few cups of milk, as well as any spices you desire (I like old bay and black pepper) cook until the chowder starts to boil and add some corn and garlic that you fried together in a small pan (almost overcooked) stir well, and add a few slices of cheese of your choice (Muenster was my favorite, but pepperjack was good too) once cheese is melted, turn off the heat and continue stirring. Serve with a nice cold Yuengling...
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Post by williethewelder on Mar 15, 2007 10:35:56 GMT -4
now that i gotta try!! thx!
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Post by cjsholes on Mar 15, 2007 11:58:28 GMT -4
oh yeah... leaks really added to this recipe the first time I made it, but I haven't had any leaks since... Soon enough...
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Post by dirtyjailguard on Mar 19, 2007 23:10:43 GMT -4
I have yet to master the fileting of trout. And I have the Cutco Fishermen's Friend knife. This thing could split the hairs on a gnat's *BLEEP*. Anyhow, I pull out the bowie and cut the head off, slit down the belly, clean out the innards, remove the main vein in the spine, remove the fins, and then wrap in tin foil with some butter, basil, oregano, fresh garlic (the canned minced stuff works well too), and put them on the grill. Bones and skin peel right off and the meat is tender, tasty, and flaky.
Scott
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Post by zodiakgsps on Mar 26, 2007 20:32:33 GMT -4
I clean and skin them, then either dip in seasoned bread crumbs and pan fry or wrap in foil with seasoning salt, garlic, parsley, butter and cracked pepper then grill!
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Post by markr on Mar 27, 2007 21:00:14 GMT -4
I try not to eat them. LOL
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Post by jimpic on Mar 28, 2007 9:15:31 GMT -4
I don't eat them either.
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Post by sorefoot on Mar 28, 2007 19:00:25 GMT -4
I clean them. Leave the heads on. Grill over hot coals at stream side and eat them with a little lemon juice.
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Post by zodiakgsps on Mar 29, 2007 21:25:14 GMT -4
I forgot the lemon!! I always put lemon slices on my grilled trout. BTW, I only eat stockies, not steelhead.
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Post by steelerfan58 on Apr 2, 2007 21:40:09 GMT -4
I remove the hook from the mouth, maybe snap a photo, and place them back in the stream. If it doesn't take off, then I fillet and fry in butter. But I do all I can to not give up on the fish.
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Post by loggy on Apr 4, 2007 19:02:48 GMT -4
Head remove & gut. Skin on. Litely bread with House of Autry seafood breading & pan fry in the Ole Lodge cast iron!
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Post by stormdecoys on Apr 4, 2007 19:37:53 GMT -4
Hey cj, is that chowder fat free??? Wow that looks right up my ally, I have to keep one or two now just to try it.
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Post by falconfour on Apr 5, 2007 10:39:46 GMT -4
I only keep the smallest two fish of the day for dinner. That's the only two fish I keep all season...
I would fillet them but I like to save every ounce of meat, so I just cut the head off and slit them down the belly, and remove the main vein. lay it on some foil, toss in butter, lemon slices, some season all and put it on a grill over the fire. Then in another packet I put in potatoes onions and a few other veggies. It's a nice hot meal and a nice way to end the day.
Like I said I do this for dinner, because you can't waste those precious minutes of daylight!
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Post by cjsholes on Apr 5, 2007 13:23:44 GMT -4
Hey cj, is that chowder fat free??? Wow that looks right up my ally, I have to keep one or two now just to try it. I'm no dietician, but I think that the chowder probably has a few grams of completely saturated fat... you will need that fat though, if the weather doesn't warm up before next weekends opening day!!! Tent camping could be an adventure
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