Pond Trout Recipie

[Dgirl]

I haven't seen a recipe here for a while so here's my contribution.
My other half stumbled across a parm chicken dish and cooked for me last week. I tasted it and immediately thought it would taste great with trout. It has now been PAN-TESTED on my first trout of the season. I'll be making a batch of the coating to take with me on the next camp out.

If you've ever hated the muddy taste of some of the early stockers, this one is for you. Adapted from original recipie baked parmesan chicken on cooks.com

4 Stocked triploid trout (11-13" See photo)

COATING:
1/4 c flour
1/4 c parmesan cheese
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic
1/4 tsp lemon pepper
pinch salt

1/2 c milk
1 tsp butter
1 tsp olive oil

Filet trout
Cover trout filets in milk and allow to sit refrigerated 30 minutes
Coat trout filets in flour mixture
Pan fry in hot pan with butter and olive oil.
ENJOY!

Additionally I think if you want to keep the work to a minimum you can try this with skin-on. I haven't tested it with milk marination though.

http://www.tabblo.com/studio/image/public/305523/1708e175f3a9e1823444f22e71b8cb3e.jpg
http://www.tabblo.com/studio/stories/shared/38291/4d06s1jocaupbh9

[Trackdays]

Thanks for the recipe, may just have to try that out soon! Sounds yummy

[Rumtan]

I printed this recipe off and will try it this weekend (if we catch some fish)....thanks !

[Dgirl]

Happy to share. Even happier to have some feedback.
A note on the parmesan. If you use the FRESH (real) thick grated parm, you'll get some pretty crunch bits. I use the ground parm ala Kraft or Trestellae (preferred for flavor) for a more even consistency.

If anybody tries this with skin on let me know how it works out.

[WillyOneStyle]

I'll try this, thanks.