How to Cook Trout

Cooking trout isn't very difficult. You can cook it anyway you like! You can bake it, roast it, grill it, steam it and do just about anything with it! Grilling and sautéing are the most popularly opted for options. Though we have provided you with some simple yet grand recipes, you should learn how to cook trout in your own way with different ingredients, using different methods! These recipes will help you get started.

Things Needed

• Skillet
• Seasonings
• Oil
• Flour
• Plastic Bag

Firstly, cut off the head of the fish and clean it under running water. Make an incision in the stomach of the fish and remove the guts and discard. Clean the fish again and put it in a bowl of water to refrigerate until needed. You can also cook the fish immediately after cleaning it.

Next, make a mixture of equal amounts of cornmeal and flour in a large plastic bag. Place the cleaned fish in the bag with the mixture. Shake the bag well to thoroughly coat the fish. When done, remove the fish and set aside.

Take a large skillet and pour about an inch of oil in it. Heat the oil on medium-high heat. As the oil begins to heat, place the fish in the pan and cook for about 10 minutes, turning just once.

Do not overturn the fish as it can tear. Lower the heat if you wish. When the fish turns white and firm, remove from the pan and put on paper towel to drain excess grease.

Things Needed

• Rosemary Springs
• Lemon Wedges
• Gas Grill

Firstly, fire up the grill. Clean the trout as stated above. When you clean the fish from inside, stuff it with rosemary springs and grill for about 3-5 minutes on each side. Flip once or twice with a wide spatula. Remove from the heat when the trout is white and flakes apart easily. Once thoroughly done, sprinkle lemon juice on it and enjoy!

Things Needed

• Aluminum foil for baking
• 2 whole dressed trout (12 oz. each)
• 1 small carrot, cut into thin strips
• 1 small onion, finely chopped
• 1 celery stalk, cut in thin strips
• 1 bay leaf
• ½ cup dry white wine

• ⅓ cup light cream or milk
• 1 tbsp. butter
• 1 tbsp. finely shopped fresh parsley (or 2 tsp. dried parsley)
• 2 tsp. soft butter
• 2 tsp. flour
• ¼ tsp. each salt and pepper
• ¼ tsp. dried thyme

Preheat the oven to 400ºF. Take 3 large sheets of foil and make a pouch for the trout by simply joining 2 sheets by forming a seam lengthwise. Now lay the third sheet over the other. Apply 1 tablespoon of butter to the foil and then layer it with vegetables, seasonings, and the trout on top.

Form a pouch by bringing the edges of the foil towards the center. Add in wine and seal the edges of the pouch. Cook the foiled fish in the preheated oven for about 30 minutes. When done, remove from heat and cool.

Place only the trout on the serving platter, reserve the veggies and cooking liquid. Set the trout aside and heat a small saucepan. Add flour and butter to it and heat over medium heat until a thick paste is formed. Add the veggies and the liquid and stir constantly until the sauce is thickened. Pour this sauce over the trout and serve hot.

Any type of fish tastes best when you cook it the way you like it. Some people love applying lemon on their fish while some love adding cheese; yes, cheese! Once you've cooked this fish a few times, you'll be able to experiment better!