A lot of people think that when a guy is divorced and lives alone, he won't cook. Well, a lot of guys don't, but I'm an exception to that rule.I cook for myself every day, I enjoy it and happen to fancy myself a pretty good cook. Back in the deepest, darkest bowels of my archives there's several other of my tasty recipes, but here's my own recipe for Rainbow Trout.
First you'll need one or two dead fish, preferably trout you've caught yourself, but since I work seven days a week and haven't been fishing since mid-August, I reeled these farm-raised babies in the the fish department of my local grocers. Besides, I didn't have to clean them!
You can leave the heads and tails on but I cut them off... I really don't like it when my supper is looking back at me. After you've lopped the heads off rinse them under cold tap water and pat them dry with a paper towel. I prefer to leave the skin on but you don't have to. If you do leave it on, descale it... Nothing is worse that getting fish scales in your throat.
Put your skillet on medium heat on the range and melt some butter while you're making the breading. You can use margarine or a cooking spray like PAM, but since I'm Old School, I cook Old School and it just tastes better. Yeah, I could eat a little healthier, and I may die some day of a massive heart attack brought on by high cholesterol, but at least you'll all know I died while enjoying myself and didn't pussy around with the fat free shit.
Make a simple breading of cornmeal, black pepper and salt. Every one's taste is different, so use what you'd like.
Coat both sides of your dead fish carcasses with the mixture of cornmeal, salt and pepper and place in your skillet in the sizzling butter.
Cook on each side for about five minutes, or until there a dark golden brown... Like this photo above.
Take them off the skillet and place them on a plate, then enjoy!Hope you enjoy!
Copyright 2010 Thomas J Wolfenden
14 comments:
I don't mind if eyes watch me while I eat, but I do have a problem with the cloudy eye looking at me!
You made that fish your bitch.
Just Telling It: Are you trying to tell me something?
Kimberly: No, I bought it, fried it and ate it. Never made it. ;)~
While I admire your fish cooking skills--and they DO look very good--I just don't eat fish. And I will probably die of clogged arteries, too, because I won't give up the butter, either. There just are some compromises I will not do. ;)
Ranger I might be??
hahah Kimberly fish your bitch!
good you are killing me....i am so hungry right now I could eat butter packets! I learned to cook from my wife, she is an awesome cook
I LOVE rainbow trout[heads off, I don't like my dinner to look like it just swam onto my plate!]
Where's the salad though, Tommy?
You need chips and salad with rainbow trout[and lemon].
I LOVE fish!
I like me some fried fish, but I usually broil it. I'll be glad when rockfish season comes back in on the river.
CMK: I never compromise when it comes to food!
Just Telling It: Well, aren't you? ;)
Honkeie: I've been on my own since I was 17 so I learned to cook a while ago. A guy can only eat so many pizzas!
Uber: I had a small salad to go along with the trout, but photos of salads and chips are boring so I just snapped ones of the main course... And I'll just have to cook you some trout sometime!
Leazwell: I like mine broiled too, like flounder especially, but trout to me is just so much more yummy fried.
hi sweetie: Do you dip the fish in egg first? just wondering.
I love fried fish.
Food looking back...ewwwww!
xxx
Damn that looks good.
Spiky: Nope, no eggs
FishEagle: It tasted great too!
Quite the interesting "picture" blog... I know, Lewis would be cooking too if he'd be divorced. I love cooking, but my love, somehow, stops at cooking fish with the head on..lol... My mom used to cook a lot of fish and she'd prepare it similar to how you prepared yours.. I used to watch my mom take out all the innards... I made a promise to myself that i'd never ever ever do that..lol Fish in my house comes already cleaned and cut into nice little filets..lol
Trout is such a lovely, easy cooking fish, you can't go wrong really. I prefer to bake mine in an oven with a mushroom filling. Skin, head and tail on...
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