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Speckled Trout Recommendations
Posted on 5/29/16 at 3:57 pm
Posted on 5/29/16 at 3:57 pm
I've got a bag of trout fillets that I'm cooking this evening and want to do something besides frying. We don't want to fry because we have eaten fried speckled trout quite a few times lately.
Any good ideas with panko bread crumbs?
Baked topped with vegetables?
TIA and Happy Memorial Day weekend. Let us not forget the ones that paid the ultimate cost for our freedom.
Any good ideas with panko bread crumbs?
Baked topped with vegetables?
TIA and Happy Memorial Day weekend. Let us not forget the ones that paid the ultimate cost for our freedom.
10
Posted on 5/29/16 at 4:05 pm to 4LSU2
Bronze them. Season with your fav Cajun spice and a dusting of paprika. Heat a little butter over med heat. Sauté on both sides, hit with a squeeze of fresh lemon and enjoy. 
Posted on 5/29/16 at 4:12 pm to 4LSU2
Man fried specks are so hard to beat, and I've never tried the crumbs but anyway the
Only other way I've done then is smoked/grilled or this...
sauté in pan with lil white wine, butter, lemon juice, garlic, add some fresh cilantro
Just remember this fish cooks very fast
Post up what ya decided to do
Only other way I've done then is smoked/grilled or this...
sauté in pan with lil white wine, butter, lemon juice, garlic, add some fresh cilantro
Just remember this fish cooks very fast
Post up what ya decided to do
Posted on 5/29/16 at 4:15 pm to 4LSU2
Amandine
Posted on 5/29/16 at 4:33 pm to 4LSU2
quote:
Amandine
Obvious answer is obvious...
Trout Amandine
This is actually my favorite way to eat trout at any time, under any circumstance.
This post was edited on 5/29/16 at 4:35 pm
Posted on 5/29/16 at 6:12 pm to GusMcRae
Trout meunière is also delicious and very simple. I fancy it up sometimes by adding roasted, ground pecans to the flour I season the fillets with. Pan fried with browned butter, lemon and parsley is hard to beat.
Posted on 5/29/16 at 7:28 pm to 4LSU2
Did some a few days ago. I cut the heads off and gutted them then scaled them. Coated in olive oil and added seafood magic with black pepper. Squeezed lemon when they were done, about 130 degrees and they came out great.
Posted on 5/29/16 at 7:36 pm to 4LSU2
Go outside the box. Trout papillote.
Use a brown bag or freezer paper. Lay down a bed of mix veggies, butter, seasoning and a splash of wine(enough to let it steam). Then season your fish with blackening seasoning, and top with a few diced Romas and capers.
One that's down pinch it shut tightly. Baked at 450 degrees for 8-10 minutes.
Use a brown bag or freezer paper. Lay down a bed of mix veggies, butter, seasoning and a splash of wine(enough to let it steam). Then season your fish with blackening seasoning, and top with a few diced Romas and capers.
One that's down pinch it shut tightly. Baked at 450 degrees for 8-10 minutes.
Posted on 5/29/16 at 8:19 pm to No8Easy2
Thanks for the recommendations guys. I ended up frying half and baking the other half with an egg wash/ Panko crumb wash. Both are extremely good.
Posted on 5/29/16 at 8:27 pm to 4LSU2
One bell pepper chopped one onion chopped three or four celery ribs chopped and sautéed, can of rotelle, after veg's soft add chunked speckle trout fillets, flour tortilla's, cheese and salsa, good night...Campside fish tacos right there
This post was edited on 5/30/16 at 6:04 am
Posted on 5/30/16 at 2:28 am to 4LSU2
Just baked some that I painted with a pesto on one side and sprinkled with Panko and Parmesan. I put the fillets on a cookie sheet lined with foil and sprayed with vegetable oil, pesto/ crumbs on top the fillets, broiled at 375 for about 10 minutes, and finished with lemon. It was quite tasty when you want to venture from the deliciousness that is fried trout, just vary the time for the size of the fillet...
Posted on 5/30/16 at 2:38 am to 4LSU2
Late to the party, but I'd take meunière or amandine over fried every day.
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