You want to break it down into fillets. With trout or any other type of fish, I like to clean it up a little bit. This came in unscaled, one of the most important parts of fish is you want to scale it, that way you don't have to eat any scales. I'm gonna take off the belly, we can use that for other things, clean up the top. Scaling can be as simple as taking your knife and cleaning off the scales." says Grant.
Trout is especially easy to prepare, in fact, most people just cook the fish skin and all. And with trout, there's not much seasoning, either.
"A lot of times, with fresh fish, I don't like to mask it with a lot of different flavors. I use a really simple salt and pepper mix. I use clarified butter in the pan. I'm gonna season the fillet, I'm going to do four fillets and I'm going to start with the skin side down so we can try to crisp it up nicely." says Grant.
Thomas says you should get your butter nice and hot on medium heat and then get ready to move quickly because it doesn't take long to cook.
"Any time I do searing, fish or meat, I like to move it because it's not even and you're going to have some unevenness. So if you move it, it will help brown it better. It's gonna take a couple of minutes on each side. What we're looking for here is a nice golden brown. You can see the edges getting a little crispy. Even if you don't like the skin, it's really easy to peel off." says Grant.
But take it from me, the trout's best with the skin on, the fries hot and the corn bread just coming out of the oven. Man, it just doesn't get better than that!
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