Blackened speckled trout

Trout have such soft flesh in comparison to redfish, do you have to do anything special to keep the fish from breaking apart?

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Are speckled trout good for blackening or should I just stick to redfish?

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Stick to redfish.


Cook speckled trout as the Creator said. Fried in cornmeal or Trout Amadine for the slabs. I love specks and they have been one of my staple meats for 66 years.

I've always considered specks as softer and less amenable to rough handling. If you just pan sauté them in butter, they will reward you.

Blackened any fish is good isn't it ?

We've done crappie and they are fantastic

I know you asked about blackening, but in October I stayed in Leeville for two nights. The second night we had a fish fry on the tailgate of the truck. Kind of threw together what I had on hand. All I had was olive oil, butter, and Louisiana brand New Orleans style fish fry. The fish fry is really smooth because it's corn flour, not corn meal.

No wash, batter or anything. Seasoned them good and then into a ziploc with the fish fry. Into the olive oil/butter mixture in the skillet. My dad and I both were amazed at how good they were. One of those "this may be the best fish I've ever eaten" type of things. Didn't have a lemon to squeeze, no ketchup or anything. Amazing.

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Are speckled trout good for blackening

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Not true blackening, but if you like those flavors use the seasoning of your choice, keep them on the half shell and put them under a broiler on high. It's a decent approximation that I use for redfish when I have a lot of people because I don't have a big cast iron slab.