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Discussion Starter · #1 ·
Pan Fried Trout:

- 1 trout split in half. Dry trout and sprinkle the flesh side of each piece with garlic powder, salt, and a generous portion of creole seasoning.
- Coat fish with flour.
- Prepare Skillet by adding equal amounts of butter and oil I like it to be about 1/4 inch deep. Heat until butter is bubbling.
- Pan fry fish skin side up for 3 minutes, turn over and fry for 3 more minutes, turn over one more time and fry skin side
up for 1 more minute until flesh has a golden brown coating. internal temp should be 150-155.

Serve with your favorite vegetables, Enjoy.


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