Pan Fried Rainbow Trout

 
My favourite fish is the Rainbow Trout. I like it, my husband and my family  likes it. The only back draw of this fish, if you are not used to it, (or not familiar with it), is the small bones... just have to be careful and patient checking for them while eating it....(teaches us to eat slowly and chew our food well), but in the end, if you like the fish, (like we do), it's all worth it, and you do get used to it.

I made some last Sunday as my daughter and her family came over....the two of them (she and her husband) couldn't keep up with de-boning enough fish and fast enough  for my little grandson as he was eating it with such a good appetite...

This is a very easy and simple way to prepare this fish. Enjoy and don’t forget to  watch out for those little bones … : –)


 
INGREDIENTS

2 whole Rainbow Trout fish
1/3 cup flour
1 tsp. paprika
Sea Salt
Oil, for frying

DIRECTIONS

Using a knife, scrape off the all the scales from the fish,  and remove the tail and fins, if you like.
Wash well rinsing off  the scales.

Place them on a board and cut them, lengthwise in half,  then cut each piece across in 2 or 3, depending on how big the fish is and how big you want the portions to be.

Sprinkle with sea salt on both sides and stack them in a bowl; cover and refrigerate overnight or at least for a few hours, (I find it that it tastes better if it marinates a bit with the salt).



To fry the fish,  fist take a bowl and place the flour along with the paprika into the bowl; stir to mix them together.




Remove the  fish from the refrigerator, dip both sides in the flour mixture until well coated with the flour mix. Shake off excess.   

   

Place oil in a frying pan, about 1/4 inch deep (enough to coat the bottom of the pan) and place on medium heat.  When oil has heated up, place 3 or 4 pieces in the frying pan. Do not over crowed.
 


Cook on medium heat, for about 3 minutes, until starts to brown, then turn them over to the other side and cook for another 3 minutes or until browned. 

Remove to paper towel lined plate. Repeat with the remaining fish pieces.

Serve with mashed potatoes or poleta and garlic sauce.

Yields: 8-12 pieces

Leia’s Culinary Treasures