Prep 10 mins
Cook 20 mins
Quick and easy way to prepare fresh whole trout after a day of fishing. Recipe adapted from Bon Appetit (April, 1984).
- 1 1⁄2 cups oatmeal
- 7 tablespoons unsalted butter, plus
- 2 tablespoons unsalted butter
- 4 (8 ounce) fresh water trout, cleaned through gills
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons corn oil
- 1⁄4 cup lemon juice
- 1 lemon, quartered for garnish (optional)
- Using a food processer or blender crumble oatmeal.
- Melt 3 tablespoons butter in skillet over medium heat.
- Pour 1/2 cup oats into pan and stir until light brown.
- Remove from heat.
- Place remaining oat crumbs on a plate or pie pan.
- Rub each trout with 1/2 teaspoon butter and sprinkle with salt and pepper.
- Place fish in crumbs and coat well.
- Repeat until all fish are covered with crumbs.
- Set aside on plate.
- Melt 4 tablespoons butter and the oil in cast-iron (or other heavy) skillet over medium-high heat.
- Add trout to pan and cook about 4-6 minutes per side or until cooked to desired doneness.
- When done place fish on heated plate and keep warm.
- Pour lemon juice in skillet and stir for 1 minute, stirring up brown bits.
- Pour over trout and sprinkle with reserved brown oat crumbs.
- If desired, garnish with lemon pieces.
DH says to add this recipe to the permanent file. I did powder the oatmeal, substituted Chef Paul's MAGIC salt free seasoning for the salt and then lightly shook Tony Chacheres creole seasoning for a little zip, used lemon pepperin lieu of reg. pepper. The fresh lemon added to the pan bits was sooooo tasty. No leftovers! Thanks for sharing Ellie2
This was good. The next time I do this recipe I will really 'powder' the oatmeal, otherwise you're left with some chewy bits. I made this as written and it was tasty and juicy. Thanks ellie!