Wednesday, October 23, 2013

Speckled Trout Two Ways

One of my favorite things about fishing is keeping a few fish for the table. Most of my fish go back to swim another day including my biggest Maryland Citation trout shown below at 26.5''; but there are days where I keep one or two and don't really fish to keep my limit.  Cooking my catch has become a great way for me to experience making new recipes and trying which ones work best with each species. Here are two ways I prepared the speck filets from the trip a few weeks ago. These were both made with Trout but can really be used to fry or bake any fish of your choice.

Fried Trout Tacos

- 2 Filets of a white flaky fish
- Frying Oil
- 1 Cup All Purpose Flour
- 1 1/2 Cups Beer
- 1 Egg Beaten
- 1 Teaspoon Garlic Powder
- 1/2 teaspoon ground black pepper
- 1 Tablespoon J.O. Spice or Old Bay
- Flour Tortillas

- Lettuce or Shredded Cabbage
- Tomatoes
- Corn & Black Beans
- Shredded Cheese
- Salsa / Hot Sauce


Wash the filets thoroughly. Slice the filets into small bite sized pieces. To make the beer batter; whisk together the flour, beer, beaten egg, pepper, garlic powder, and Old Bay in a medium sized bowl.

Heat the Oil in either fryer or Pan. Dip the pieces into the batter and make sure they're thoroughly coated. Place battered pieces into the hot oil and cook until the are golden brown on all sides. Remove fish from the oil and place on a paper towel covered plate until all of the pieces have been fried.

Heat up the tortillas and prepare the toppings. Place fish in tortillas and top with lettuce, tomatoes, black beans, corn, and anything else you want to add. I usually go with Franks Red Hot sauce to spice it up a bit. 


Baked Trout

This one is super easy and really good with any white fish you have!

- 2 Speckled Trout Filets
- Gourmet Garden Parsley Blend
- Ground Black Pepper
- Butter
- Olive Oil
- Onions
- Asparagus
- White Rice


Preheat the oven to 350. Rinse Filets thoroughly. In a glass baking dish put some non stick spray or olive oil in the bottom and place in filets. Apply some ground black pepper and  the Gourmet Garden Parsley Blend Generously over the top of the filets and spread evenly. Use a few slices of butter and put it on the top of the Filets as well.  Chop the asparagus and onions.

Cook the rice in a separate pan if you want to pair it with the fish and Asparagus. Saut√© the the onions and Asparagus about 10 minutes before the fish is going to be done. Bake the fish at 350 for 20 to 30 minutes depending on the thickness of the filets and it will flake with a fork when fully cooked. 

Pair with your favorite beer or wine and Enjoy!

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