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

[herefishy]

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.

[maodiver]

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.

[vicrider]

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.

[fr8dog]

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.

[herefishy]

Thanks for the ideas.

[Steven McGarthwaite]

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~

[herefishy]

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

[Uncle Jesse]

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.

[herefishy]

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.

[chewydog]

butterflied, skin removed and rolled in crushed pecans before frying

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