From stream to skilletCredit: google images
Seeing the day's catch sizzling in the skillet over the blazing campfire is the pride of the true fisherman. Outdoor cooking presents the fish at the peak of freshness. One can hardly find a faster, more direct route for food than from mountain stream to skillet, and it's not possible to find fish that taste better or that create greater excitement. Fresh-water trout is unequaled when cooked straight from the stream.
Mountain Rainbow Trout
2/3 cup yellow cornmeal
1/4 cup all-purpose flour
1/2 teaspoon paprika
6 large fresh trout, cleaned with head and tail left on
shortening for frying
Step 1...Combine the 2/3 cup cornmeal, 1/4 cup flour, 2 teaspoons salt and 1/2 teaspoon paprika in a large reclosable plastic bag or a large bowl.
Step 2... In a large heavy cast iron skillet, heat a little shortening over hot coals until both skillet and shortening are hot.
Step 3...While the shortening and skillet are heating coat the trout with the mixture from step 1.
Step 4...cook fish in skillet until lightly browned, about 4 minutes on each side. Fish is done when it flakes easily with a fork.
Do Not Over Cook.
Makes 6 servings
Pan-fried Brook Trout
4 to 6 trout, cleaned, with head and tail left onCredit: google images
2 tablespoons all-purpose flour
7 tablespoons butter
3 tablespoons vegetable oil
2 tablespoons lemon juice
2 tablespoons minced chives
Step 1...Rinse fish with cold water, and pat dry with paper towels. Dust lightly with the flour and sprinkle with salt.
Step 2...In a large heavy skillet, melt 3 tablespoons of the butter with the 3 tablespoons oil. When it is hot, put in the trout and fry over hot coals. When browned, turn and brown the other side; each side will take about 3 to 4 minutes.
Step 3...Melt the remaining 4 tablespoons butter with lemon juice and chives in a small pan. When the trout is done pour this sauce on.
Makes 4 to 6 servings
6 whole rainbow trout
salt and pepper
1/2 cup vegetable oilCredit: google images
1/4 cup sesame seed, toasted
1/4 cup lemon juice
3 lemons, cut in wedges
Step 1...Sprinkle the inside of fish with a little salt and pepper.
Step 2...Combine oil, sesame seed, lemon juice, 1 teaspoon salt and a dash of pepper, mix well.
Step 3...Place the fish in a well-greased hinged wire basket. Brush the fish inside and out with sauce; close basket.
Step 4...Cook over medium hot coals for 5 to 8 minutes, repeat brushing. Turn, cook 5 to 8 minutes longer or until fish flakes easily when tested with a fork.
Serve with the lemon wedges.
Makes 6 servings.