Our fresh Rainbow Trout are great dredged in half flour, half yellow cornmeal and Lowrey’s Seasoned Salt (or other seasoning) then pan fried in a little olive oil – remember to cook the meat side first and the skin side last. When cooking fish use the 1″ per 10 minutes rule – if the fish is 1″ thick – cook for 5 minutes on each side for a total cooking time of 10 minutes. If it’s 1/2″ thick – cook for 5 minutes total. Grilling or broiling with melted butter and garlic is another favorite. Here are some of our recipes you may like to try.
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