Rainbow Recipes

[Cpt Howdy]

Since they're gonna be stocking rainbows soon near my house, I was wondering if anybody had any good recipes? Quick and easy is the way that I like them but I'm willing to pull out the chef's hat if needed.

Thanks.

[pelican]

Capt Howdy,

Quick & easy almondine, hard to beat.

INGREDIENTS

2 rainbow trout, filleted
1 cup milk
1 cup flour
1/4 cup almonds, sliced
1 tsp. salt
Pepper to taste
1 stick butter (don't use margarine)

Soak the fillets in a bowl with the milk for 5 minutes.
Combine the flour, almonds, salt and pepper ... Dredge the fillets
Melt the butter on medium heat.
Fry until the fillets flake.
Serve with wild or yellow (saffron) rice and salad.

Bob

p.s. Bay Gal says for normal trout ... almonds optional. :rolleyes:

[Castaway Kay]

Actually the stocked ones are really too small to fillet. Best bet it gonna be to fry them whole.
I grew up eating my fish this way.

South Carolina Country Trout

Gut the fish and dehead if preferred not looking at you. LOL
Don't worry about scaling it, rinse well and PAT dry with some paper towels. Salt and pepper inside cavity and outside. Roll fish in some seasoned cornmeal (salt and pepper to taste) and fry whole fish in Iron skillet with melted butter or margerine. (I like doing this on an open campfire best, it adds a smokey taste)
Fry about 4 to 5 minutes on each side (of course this will depend on the size and thickness of your fish) over a med. to med high heat. When fish flakes easily with fork and fins and tail are crisp, remove from pan and serve up hot with some lemon, tartar sauce, ketchup or whatever you prefer.
Good sides would be some fried potatoes, herbed corn on the cob, cole slaw or potatoe salad.

Good luck and enjoy! (my son says the fins taste like bacon and are his favorite part of the fish!)

Kay

[Neverenough]

Sprinkle the fish ( gutted and deheaded) with tony's and set aside.
Get together your Favorite veggies (onions, bell pepper, and carrots go good together)
chop'em up in to bite sixe peices and put in a hot skillet that you have a lid for with some butter garlic and some crushed red peppers. When the onions start to become transparent reduce the heat and lay the trout on top of the veggies and place the lid on. Let cook for 10 or so minutes and its done.

serve with some rice or eat it by its self. Matter of fact thats what im having for lunch today.