Fried Trout RecipeSome mountain fishermen insist on keeping the heads on the trout when cooking and eating. These fishermen say there is a piece of meat behind the trout's head that is considered a delicacy. I, for one, do not like something looking at me when I am eating it. It is up to you.
Ingredients
* can substitute catfish or any other fish
- 2-3 Whole fresh trout, gutted and washed
- 2 Cups of corn meal
- Salt and pepper
- Sweet onion (sliced or diced)
- Oil
To Prepare Recipe
Heat oil in frying pan until hot but not smoking. Stuff cavity of fish with onions. Take fish, with head or headless, and roll in cornmeal. Salt and pepper. Place in frying pan. It should sizzle when it hits the oil. Reduce heat, cook on medium heat until brown on each side, turning only once. It will fall apart if you turn it more. Serve, the meat should pull away from the bones as you eat it.
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