When I bought the seafood for the Shellfish Tower, I also bought a couple of farm raised trout that were cleaned and de-boned. I’ve mentioned lately that Bev is not the seafood fan that I am, but she does eat a fairly wide variety of things from the sea. However, when it comes to the lake offerings, her range of acceptability is much narrower and includes crappie and er, uh, hum, crappie and she considers all the rest too fishy, especially trout.
Since I was home alone, I decided to have one of my favorite meals for the day after Thanksgiving, pan fried trout and fried potatoes and onions – how could you not love this meal. To ensure leftovers, I filled a 12” cast iron skillet with the potatoes and onions cooking in some olive oil and bacon grease with a lid.
After starting the potatoes, I recalled we had a lot of peppers in the garage that needed to be used, so I diced up several and started them cooking in another skillet.
When they were done enough, I mixed them into the potatoes and added some of the mixture back to the pepper skillet to brown, while I cooked the trout in the same pan. I just added S&P to the fish filets then dredged them in a 50-50 mix of flour and cornmeal with a little cayenne mixed in. I added a little butter to the area of the pan where the trout was cooked and started with the non-skin side down.
I considered not posting this since I steamed the potatoes too long (mushy) and then didn’t get a good plated shot, but the fish and potatoes were both just too good - and the pups enjoyed the skin that I didn’t eat. After all the fish, we had steak sunday night when Bev got back from Florida.
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11/23/12 meal date