Prep 10 mins
Cook 10 mins
This adoptee is the way we make trout on our backpacking trips, we take corneal and butter packets and hope we catch dinner. Just as easy to make at home, its a taste of the outdoors.
- Rinse the trout under cold running water (or in the beautiful mountain lake/stream you caught them in).
- Pat dry.
- Sprinkle with salt and pepper (I take a zip lock baggie in my pack with salt/pepper/garlic powder mixed together).
- Melt the butter in a large heavy skillet on medium-high heat.
- Coat the trout in corn meal and shake off the excess.
- When the butter is melted, place the coated trout, flesh side down, in the skillet.
- Fry 4-5 minutes, then turn and fry 4-5 minutes or until the flesh is golden brown and flaky. (Trout may be seasoned with garlic or onion powder before frying if desired, I also take a lemon with me to squeeze over the top).
This is so basic, so simple, and so good! Thanks!
This was great. We put some spices in the cornmeal (garlic, paprika, seasoned salt, and Italian blend) and that was tasty. Squeezed some lemon on the fish while it was cooking. Thank you so much, this is the first time I have cooked trout.
Very good recipe! Loved it! I seasoned the trout with salt, pepper and garlic powder first before coating in cornmeal. Thanks for sharing!