Maybe I shouldn't ask, but - brookie recipes?

Just in case I see some over-populated beaver dams this year?

About 4-6 hours in the smoker with some chunks of apple wood.

Don't have a smoker, but thanks.

Just gut 'em, rinse good, LEAVE THE HEADS ON; and in a skillet (medium heat) with a 50/50 mixture of olive oil and butter, salt & pepper the fish to taste, and have at it. Let 'em cook (depending on size) 2-3 minutes on each side. Personally, I think about a 10 incher makes a perfect eating size for flavor.

Traci says If you want to get FANCY dreg them in some cracker crumbs. They are always best fresh out of the stream and into the frying pan.

Frying magic

Streamside lunch: Wash fish and rub insides with salt and pepper. Wrap in tin foil with a small pat of butter and place in coals of hot fire for ten minutes. Remove from coals and unwrap carefully. It's good enough to justify a nice wine cooled in the river to accompany it.

Are you guys sure she doesn't mean fly recipes?:confused::confused:

Since she is talking about Brook trout over populating beaver dams, I don't think C&R would take care of the problem, but a frying pan with lots of butter and a cold beer would help solve the problem. Yummmmmmmy Larry ---sagefisher---

Actually, I never cared for trout but the last time I did eat one was on a bet about a dozen years ago. I do recall reading about the days when guys would carry a frying pan and some bacon in which to fry fresh caught trout. Maybe that's a good simple recipe?

Allan

Thanks, I didn't used to care for trout either, part of the reason I went to C&R long ago, but my husband says there's nothing better than a fresh-caught brookie. so want to be prepared. Will have my butter, S&P and frying pan ready. Glad I don't have to dredge them in some exotic bread crumb mixture.

Take Rainbowchasers recipe, add lemon slices to the butter and some black pepper. Then cook a couple too many for dinner, cool them overnight in the cooler, and eat them for breakfast, too.

And don't feel bad...some of out here still don't care if you kill legal trout in legal limits.

Wife and I were newlyweds and living in a rented cabin on the Baptism River in Finland MN. Nothing better than slipping out in the morning with a Mickey Finn streamer and my 6' Fenwick and bringing a couple of 8-10" brookies back to cabin, scale them (yes, scale), I cut off heads, then fried them in a pan with bacon grease, salt and pepper, and a couple of eggs. Man, what a breakfast.

Those years I lived up north and had a big boat for Lake Superior, I was like Bubba in Forrest Gump, I knew 99 ways to fix fish, and they were all delicious.

Make a paste with Italian seasoning and olive oil. Salt and pepper the cavity, squeeze some lemon juice into it, then coat the inside with the paste. Grease foil with butter, put thinly sliced onion down and sprinkle with pepper. Lay fish on top, put onion and pepper on top side. Loosely wrap the foil around the fish, but seal it tight. Bake for @ 20 minutes at 400*. You can peel the top meat from the bones with a fork, then pull the bones out of the rest. You can do this on a grill or oven.

Mix in some lemon zest with the Italian seasoning and sprinkle a bit on both sides of the fish. Almost forgot about that part.

Thanks for the ideas.

You want recipes for cooking fish, from your time on the water?

May I suggest the FAOL "What's Cooking" board, found on the Home Page....

Not only do we cook the fish we caught, we have recipes for fish and other side dishes!

I have all the "What's Cooking" Articles on my computer.

Parnelli

PS: I have over 80 percent of all FAOL articles on my compute in pdf! I am still working on the other 20 percent, saving them as pdf format...

~Parnelli~

Thanks for the idea - I forgot about the rest of FAOL.

The two best taste I have ever had for trout both were in north GA; first smoked over apple wood; second butterflied, skin removed and rolled in crushed pecans before frying, I am sure it was dipped in egg or some mixture to hold the pecans in place. If you are ever in the Young Harris, GA area and want an outstanding dinner or supper stop by the Brasstown Valley Resort, they are a former client of mine. I just realized what I miss about working, my clients were hotels an restaurant I ate really well and visited some great locations.

Yum, this is pecan country, where I live, so we get lots - will have to learn more about frying in pecans. Just learned about adding them to the cream cheese I make "poppers" with.

Quote:

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butterflied, skin removed and rolled in crushed pecans before frying

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That just sounds excellent, and I'm not a trout eater.

I probably shouldn't do this, as it likely not available in your area. I'm not much of a drinker but this is a fine adult beverage. The brewery is small owned by a couple who were good friends of my son while they were in college. Leslie, the brains behind the operation, has he MS degree in Chemical Engineering, her husband is a Electrical Engineer. BTW, the brewery is in Brett Favre's hometown.

http://lazymagnolia.com/ourbeer.php

I'll have to suggest this to the pecan growers in the area. Thanks.

Veering off topic... in a skillet warm butter (the salted kind) and maple sugar (or syrup) and add pecans. Cook until sticky and then flick just a little water on them with your fingers. It should boil off immediatly leaving a light crusty coating. Serve warm, or cold, or room temp.

Yum, doesn't matter in the least if you hijack my fish thread off into a pecan thread. I just put my pecans in the oven after dipping them in melted butter, then salt them, but the crusty maple sounds amazing.

Hi,

The 8-12 inchers are the best. Just clean them, roll in flour, and fry in a pan in butter. Sometimes trout have a "muddy" or "river water" taste to them, it's not due to dirty water, etc, but a protein from their diet of insects. If you know the trout from a particular body of water have this flavour, and you don't want it, gut them and put them in heavily salted water and in the fridge over night. Flour and fry in butter the next day for breakfast. Good with bacon, toast, eggs. Yummm!

- Jeff

Thanks for the hint on how to get rid of the muddy taste - hope I don't need it.