By F.D. & L.C.A.
Angler #1: “Hey Bo, what you fishin’ for today?”
Angler # 2: “Trout.”
Angler # 1: “TROUT! Why?”
HERES WHY! Trout are awesome. The end…
Unfortunately, Trout really are one of the lesser appreciated game fish species out there, but these badass fish really can be an amazing bite. At Cajun Rods® we like our trout fishing, and this article is all about why you should too!
First and foremost, they’re habitual. These fish love having their own spots that they continue to return to day after day, night after night, tide after tide, year after year. Now, we understand that most fish school together and that usually you can get into a decent bite if you find any school of redfish, tarpon, flounder, and on and on and on. BUT, that’s if you find them. When you’re fishing trout, you know where you’re going. This time of year, as soon as the water starts warming up and bait starts moving inshore, so do the trout. If you can find bait, you’ll find trout.
And let me tell you, when you find them, it’s fun. At night, you can see them swarming the dock lights, hitting anything that flashes in front of them, and gorging themselves on all the soft plastic you can throw. The goal is always a “Gator” trout, a big female that can fight that lighter tackle like a bucket-mouth bass, but slot sized trout are no slouch either. These guys eat a healthy diet of small fish, shrimp and other crustaceans that really allows them to build lean, tasty fillets.
Which is our last reason for today as to why we love our trout here at Cajun Rods®. With the knowledge laid on you above and the recipe below, we think you’ll love them too.
Recipe courtesy of the late Chef Tony Moran
Total: 25 min Prep: 15 min Cook: 10 min Yield: 2 servings Level: Easy
- Flour, to dust
- White pepper
- 2 eggs, beaten
- Clarified butter
- 3 ounces fresh breadcrumbs
- 2 (1/4-pound) trout fillets, skin on
- 2 medium bananas, peeled and cut in 1/2 lengthwise
- 1 (4-ounce) tomato, cored and thinly sliced
- 1 lemon, rind and pith removed, pulp sliced into thin rounds
- 2 tablespoons lemon juice
- 2 egg yolks
- 4 ounces salted butter
- 1 tablespoon chives, finely chopped
Season flour with salt and pepper, to taste. Mix eggs and 2 tablespoons clarified butter to make egg wash. Season with salt and pepper. Coat each fillet in flour, then egg wash, then breadcrumbs. Shake to remove excess.
Heat clarified butter in large baking dish over medium-high heat and fry fish, turning once after 2 minutes. Add bananas alongside fish and cook, turning once. Cook fish for 4 minutes on second side. Remove from pan and place on flameproof platter, garnish with bananas and tomato and lemon slices. Season with salt and pepper. Preheat broiler.
Pour lemon juice in double boiler and stir in egg yolks. Season with salt and pepper. Add 2 ounces fresh butter to egg/lemon mixture and whisk until smooth, careful not to overcook. Stir in remaining butter to finish sauce and add chives.
Meanwhile, broil garnished fish for 4 minutes until brown. Serve immediately, napped with sauce.
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