Pan-Sized Trout
1. Sprinkle salt and pepper inside
the body cavity and fry in a cast
iron (or non-stick) frying pan,
at a medium/low heat for about
ten to twelve minutes in butter,
canola oil, or lard. Trout can also
be cooked in a skillet over the coals
of a campfire, on a gas or propane
camp stove, on a s
steamed in tinfoil
Keep a lid on the s
the heat. If you lik
(which is delicious
in an egg batter an
before cooking. Sc
with a serrated kn
once they’re cooke
backbone by liftin
at the front of the
towards the tail. A
is the tasty meat, fl
2. If you’re in Alb
an even simpler r
lunch is to flavou
the body cavity w
spices or salt and
each fish in tinfoi
a bed of campfire
Lake Whitefish, Lake Trout,
Pike, and Walleye
1. It’s best to fillet these fish with
a razor-sharp filleting knife. Make
a perpendicular, downward cut
behind the head to the spine, and
then in one sweeping motion cut
alongside the backbone to the
tail. If you’re going to grill the fish
over a campfire, leave the skin
on, otherwise turn the fillet skin
side down and slice the skin off,
starting at the tail end.
The simplest way
is to fry them in a
clove or two of cr
They can be cook
without batter. If
batter, dip them i
them in flour, and
oil, melted butter
ten minutes or les
brown on the out
Season with your
I like to deglaze th
a quarter cup of d
add a few teaspoo
freshly squeezed
lemon, and use th
a sauce on top of
2. You can cook t
grill over the coal
by placing them s
on the grill, bastin