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* Exported from MasterCook *

Breading for Fresh Caught Trout

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Serving Size : Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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3 cups flour
1 tablespoon garlic powder
2 tablespoons onion powder
1 teaspoon cayenne pepper
1 tablespoon lemon pepper -- with salt
1 teaspoon salt
1 tablespoon black pepper
3 tablespoons paprika -- smokey

Feel free to adjust these ingredients and/or amounts to your taste. This is a light seasoning mixture not a thick breading mixture.

Combine all ingredients in a zip-lock bag and shake well.

Pour about a half cup of breading mixture into a long flat dish. Store remainder of mixture in a cool, dark place.

Heat several tablespoons of canola oil to a sizzle in a large, heavy pan.

Dry fish filets with a paper towel and dredge in the breading. Place in hot oil with skin side down. When the fish begins to get firm, turn gently with tongs and fry briefly on the reverse side. Turn only once. Plate immediately when done, skin side down and eat as soon as it is cool enough to do so.

Discard left over used breading mixture.

Serve with a creamy horseradish sauce or lemon wedges.

To see a photo of this finished dish, click here:

Description:
"I make enough of this breading to last for 8 or 10 fish fries, keeping it in a cool, dark place in a zip-lock bag. It is good on any fish, but I principally use it for the trout we catch in the spring and early summer."

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NOTES : When Doris and I, and our grandson, catch rainbow trout in the spring and early summer, I filet them, leaving the skin on. I wrap them (two filets each) in plastic wrap and place them in zip-lock bags. I freeze 6 - 9 trout in a gallon bag. I date the bags so we can eat them in the order in which they were caught. This is early March and we ate fish last night that were caught at the end of last June. They are just as good now as they were fresh out of the water. And guess what! the 2009 trout season opens in about a month :}.....

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