2 ea Trout,fresh 1/2 c Plain flour Cooking oil Pour small amount of cooking oil in pan and heat. Clean trout and roll them in flour and place in pan. Cook for approx 3 or 4 minutes on each side. Serve when both sides are cooked. Source: Bush Cooking by Max Bryant Published by the Kangaroo Press ISBN 0 86417 230 3
How To make High Country Fried Trout Oz's Videos
*BEST* Way to Cook Fresh Rainbow Trout ????????️ #Shorts
Thanks for watching!
Keep up and get early content by following our social media!
Facebook: The Urban Hunter Instagram: Rich_Knisley
How to Make Butter-Basted Fish Fillets with Garlic and Thyme
Host Bridget Lancaster cooks the easiest Butter-Basted Fish Fillets with Garlic and Thyme.
Get the recipe for Butter-Basted Fish Filets with Garlic and Thyme: Buy our winning nonstick safe spatula: Buy our winning nonstick skillet:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
Gronks Version 1/4 cup AP Flour 2 Tsp. Cayenne 1 Tsp Salt 1 Tsp Pepper 4 (4 oz) Rainbow Trout or Salmon fillets, skin on 1/2 lb bacon 1/2 Onion 1/4 cup Parsley To buy Cook book you go to link so Gronk earn some coin.
Merch is on the way!!!
Dank you all so much for all da support.
Please help Gronk and Voice in head by following Gronk in other place to.
How to Make A Delicious Fried Perch Dinner (Roger's Original Recipe)
Roger from Roger's Rigs shares his family recipe for an awesome, crispy, fried perch dinner.
This is not your average perch fry! Roger brings a unique spin to an already great tasting fish.
The recipe is below and links to the ingredients as well.
Roger's Perch Fry Recipe Link
Products we use
Peanut Oil ( 24 oz size)
Panko Bread Crumbs
Country Time Lemonade Mix
Basmati Rice
How To EASILY Cook Fish Without Messing It Up
Cooking fish is something that easily intimidates people. That's exactly why I'm sharing how to make homemade fried, seared, and baked fish quickly and easily with the help of the Quicker Picker Upper. Especially excited to partner with Bounty who together with Feeding America, is helping to provide 10 million meals to people in need.
Beer Battered Fish- 1.25 cup (190g) all-purpose flour 1 tablespoon (9g) kosher salt 1 tablespoon (7g) garlic powder 1 tablespoon (7g) smoked paprika 1 teaspoon fresh ground black pepper 1 egg 1 can of good beer 12 oz or (355g)
Horseradish Cream- 1/2 cup (115g) mayo 1/2 cup (115g) sour cream 1 tablespoon (10g)fresh grated horseradish 1/2 bunch chives 1 whole dill pickle finely diced (I used some of my homemade Spicy Serrano dills) Zest and juice of 1 lemon Salt and pepper to taste
Crusted Fish- 4 salmon fillets (I prefer to cut a 2# side of salmon into my own filets to control their size) 1/2 cup (45g)toasted walnuts 1/2 cup (45g) toasted pecans 1/2 cup (40g) fresh grated parmigiano reggiano. 1/4 cup (60g)mayo 2.5 tablespoons 35gwhole grain mustard 3 cloves fresh grated garlic
Crispy Skin Fish- Fish Filet, skin on and descaled Salt and pepper seasonings of your choice 2.5 tablespoons (35g) high heat oil
Persian Herb Rice with Fish, Trout | Sabzi polo Mahi | Nowruz
Made this quick and easy Persian new year Nowruz dish to share. Two types of fish with a super yummy Sabzi polo. I used trout but any white fish would work. Feel free to add butter to the rice at the end for a boost of flavor.
Instagram The_Persian_Test_Kitchen Facebook
Ingredients: For Fish 1-2lb Any type of white fish Salt and pepper to taste 2-3 tbsp olive oil 5-6 oz saffron water ( )
For pan-frying the fish 4 oz Saffron water 1 cup flour .5 corn starch dash of pepper
Rice- Baghali polow 4-6 Garlic cloves (optional, with skin on) 3 cups Basmati rice dry( use the long grain for this type of cooking) 4 oz saffron water ( ) 4-7 oz butter or olive oil ( you can add more if you like it less dry at the end) 1.5 cups kosher salt for boiling of rice 2 cups fresh dill ( or sub 1 cup dry if you can't get fresh) 4 cups cilantro 1 cup leek 0.5 cup parsley 2 green onions .5 cup of Persian Tareh or sub chive, garlic chive ( if you don't have any just use more green onion and leek