Stocker Trout Fishing News

Mixing things up with the catch and cook recipes. This time going to cook the Catfish we caught Sunday at the local lake using a Blackened Fish Recipe. Recipe calls for the following: 1 Tablespoon of Lemon Pepper 1 Tablespoon of Garlic Powder 1 Teaspoon of Black Pepper 1 Teaspoon of Red Pepper (or less if you want less spicy) Salt to taste as desired, suggest less than a Teaspoon possibly 1/2 Pan fry preferably in a cast iron skillet using a 1/4 stick of butter and olive oil. Cook 1″ to 2″ for thin fillets, 3″ to 4″ minutes for thicker fillets on high heat. Fillets are done when white and flaky. Cook in 1″ increments each side if fillet does not flake with a fork. Do try it out first chance you get… it’s tasty!

Throw back Wednesday to celebrate “Hump Day” and get us through the midweek blues… how about a catch and cook of trout we caught last season? Froze the trout in ice, and they stayed as fresh as the day we caught them last Winter. Used a Rubber Legged Near Deere to get them to strike! For cooking, decided to try a new recipe – Pan Fried Habanero Trout! Ingredients: Salt Pepper Garlic Powder Chopped Habanero (with or without the seeds, proceed with caution) Stocker Sized Rainbow Trout fillets Directions: Season fillets with salt, pepper, and garlic powder Sprinkle chopped Habanero over fillets Let sit in the refrigerator for two hours or more Pan fry in oil on high heat for two minutes each side. Three minutes if crunchy fillets are desired