Cutthroat Trout Recipes:

Cutthroat trout sounds like a gangster fish. It gets its name from the coloration under the jaw that ranges from red to orange. This gives the impression of having the throat cut, hence the name. Enough history. Let's talk about how to cook these scrumptious stream dwellers.

For when you have time (or a better half) to cook your trout:

Bacon fried trout (with sage)

    Bacon (12 slices or about a half pound)

    1 ½ Tbsp fresh sage leaves, minced

    Four (4) medium size (10 to 12 ounces each) whole trout (yes, with the heads and tails on) boned & cleaned

    Cornmeal for coating the fish (about 2 cups)

    1/3 c. extra virgin olive oil

    For the garnish, one lemon wedge for each fish.

Cook 4 slices of bacon until crispy and drain on a napkin or paper towel.

Discard the fat. Who needs it?

Crumble up the cooked bacon into a bowl and mix in the minced sage leaves.

Cook the rest of the bacon just until it turns color and the edges curl up. This should still be soft and pliable.

Again, drain on a napkin or paper towel and discard the yucky bacon fat.

Turn on the oven to 375 degrees.

Run cold water over the fish and dry them inside and outside.

Now, inside each of the trout, place ¼ of the bacon crumble/sage mixture. Add salt & pepper to taste.

Wrap each trout with two of the soft bacon slices. Use a toothpick to hold the fish closed.

Next, roll each trout in the cornmeal until completely coated.

Shake to remove excess.

Heat your skillet and add the olive oil.

Add the trout to the hot pan and cook until the meat is firm and the bacon is turning golden brown.

Use a long spatula to place the fried trout in a baking pan.

Place in the pre-heated oven for 5 minutes, just to heat them through.

Remove toothpicks and present your masterpiece to the masses.

Garnish with sage sprigs and lemon wedges if you like, or don't. This dish will stand on its own, guaranteed.

For when you are on the run or at the campfire:

    2 TBSP butter or margarine

    Freshly caught cutthroat trout, cleaned and boned (of course. DUH!)

    Coating mix (store bought)

    1 finely chopped onion

    4 or 5 potatoes, cubed and washed

    1 egg (for coating) beaten well

Add butter/margarine to the pan and get it hot! To prevent smoking, lower the heat a tad bit.

Toss in the onion and let cook for about 3 minutes and add the potatoes.

Once the potatoes are softened (maybe 10 minutes or so), make room for the cutthroat trout in there!

The fish should be rinsed and dried to prevent steaming during the cook time.

Coat the fish in egg and coat with the coating mix.

NOTE: This can be your favorite store bought mix or you can make your own with cornmeal, salt, pepper and a little parmesan cheese for kick.

Arrange the fish among the potatoes and cook until the meat separates from the spine.

TIP: If the fins pull out easily, it's done!

Remove all to a plate and keep warm. This can be served at breakfast with eggs and bacon or as a lunch/dinner as it stands right here.

Thank you for trying out our Cutthroat Trout recipes. If you have other Cutthroat Trout recipes that you would like to share with the world, please contact us with the recipe.

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