Who Says Dem White Trout Are Trash Fish?Ever since you were little enough to eat fresh fish without getting a bone stuck in your throat, you've been told the same thing. . .over and over again! 'Dem white trout are no good too soft. You can eat speckled trout, but you can't eat those!' Ya Momma!! In fact, I going to show you just three of many ways to whip these fish into gourmet fare. Of course, I shouldn't do that. Because now you're never gonna throw another one back!

Fried White Trout

2 cups vegetable oil
6-8 wet white trout fillets
3 cups Frank Davis Gourmet Fish Fry
2 teaspoons Frank Davis Sprinkling Spice
1 small onion, thinly sliced
1 lemon, cut into wedges

Take a heavy aluminum, 12-inch, non-stick skillet and place it on the stovetop. Then pour into it the vegetable oil and bring it up to medium-high heat (about 375 ). In the meantime, uniformly dredge the wet trout fillets in the fishfry, shake off the excess, and place them on a piece of waxed paper on the countertop for 1 minute to rest.

When all the fillets are coated, gently ease them one at a time into the skillet and fry them on both sides until they turn a crispy, golden brown.

Once they're done, remove them from the oil and place them on a couple of layers of absorbent paper towels to drain. But immediately out of the skillet, however, lightly sprinkle them with the sprinkling spice and evenly top them with the thinly sliced onions.

Serve while piping hot with a wedge of fresh lemon.


Broiled White Trout

8-10 medium white trout fillets
3 tablespoons extra virgin olive oil
2 teaspoons Frank Davis Seafood Seasoning
1 teaspoon paprika
1 teaspoon garlic powder
1 small onion, thinly sliced
1/3 cup white wine
1/2 stick unsalted butter, melted
2 large lemons, thinly sliced
1/2 cup finely grated Parmesan cheese

First, set your oven on 'broil.' Then, while it's coming up to heat, thoroughly wash the fillets and pat them dry with paper towels.

In the meantime, take a large baking sheet (a shallow-sided cookie pan works best!) and evenly rub it down with half of the extra virgin olive oil.

Then place the trout fillets onto the pan so that they are not touching each other.

Next, evenly sprinkle each fillet with the seafood seasoning, the paprika, the garlic powder, and the second half of the olive oil. Then slide the pan into the oven and under the broiler.

Keep a close eye on the fish! I won't take long for them to cook to perfection!

Then when the trout begin to show signs of browning, take set of potholders and remove the fish from the oven.

But immediately, cover them with the thinly sliced onions, splash on the wine, drizzle on the melted butter, and top everything with the lemon slices.

Then return the pan once again to the oven and broil the fillets and 'toppings' until they turn a rich, toasty, brown.

Serve piping hot with a sprinkling of grated Parmesan for garnish. Garlic mashed potatoes or hot buttered grits make a nice accompaniment. Simply spoon the pan drippings over them for the perfect coup-de-grace.


Sauteed White Trout Patties

2 cups water
1 small lemon, juiced
1 tablespoon Frank Davis Seafood Boil
6-8 medium white trout fillets
2 sheets cheesecloth
1 cup commercial chopped vegetable seasoning
1 cup boiled red potatoes, finely chopped
2 whole eggs, well beaten
2 teaspoons Frank Davis Seafood Seasoning
2 cups Panko breadcrumbs
1 stick butter
4 tablespoons fresh parsley, minced

In a 12-inch, heavy aluminum, non-stick skillet, bring the water, lemon juice, and seafood boil combination up to 212 .

While the mixture is coming up to heat, gently wrap the trout fillets in a thin layer of cheesecloth.

Then, with the liquid boiling, place the fish into the skillet and allow it to poach until it flakes easily (this will take very little time, so keep a close eye on it).

Once tender, remove the fish from the pan, unwrap it, and allow it to cool to room temperature.
Discard the poaching liquid at this point.

Meanwhile, in a large mixing bowl, thoroughly blend together the vegetable seasonings, the chopped potatoes, the eggs, and the seafood seasoning. When the ingredients are totally combined, flake the fish and fold it into the potato mixture.

In the meantime, place the breadcrumbs on a shallow-sided cookie sheet. The, with your hands, lift a small amount of the potato-fish mixture from the bowl and flatten it out into a disc the size of a drink coaster and about three-quarter inch thick. When it's shaped, drop it onto the breadcrumbs, flipping it over and over gently to completely coat both sides. Repeat the process until all the patties are formed and coated.

Finally, take the skillet you used to poach the fish in and melt a few pats of the butter at a time over medium high heat (but do not let the butter burn!).

Then begin placing the patties into the skillet, pressing down on them gently.

All that's left now is to pan-saute them on both sides (flipping them over just once with a spatula) until they sear and turn a pretty toasty color.

These patties should be served piping hot out of the skillet, garnished with minced parsley, alongside a bowl of buttered peas and carrots and a cold, crisp salad. However... having said that, there's nothing wrong with taking one of them ice cold right from the fridge, slappin' it on a slice of Bunny Bread, slathering on the mayonnaise, dressing it up with lettuce and tomato, and sandwiching it between a second slice of Bunny.

Now, y'all, we're talking one of the best N'Awlins sam-miches you ever had! And if you don't believe me. . .go akes your Momma!


Chef Notes:

Use no milk or eggwash with my fishfry. Just keep them in a bowl of chilled water until you're ready to dredge and fry them.

Then, still wet, dredge them in the fry and drop them in the hot oil.

Commercial chopped vegetable seasoning is that mixture of onions, celery, bell pepper, garlic, scallions, carrots, and parsley that you find in plastic tubs in the produce section of your supermarket.

Panko breadcrumbs are a coarse flaky Japanese breadcrumb product found at all Asian supermarkets. They give the foods they coat a golden ultra-crispy texture.

I think the best side to serve with fried, broiled, or sauteed white trout is a bowl of buttered and seasoned carrots and peas.