How to make it

  • Cut off the head
  • If a large trout, cut in half
  • If large, run a knife along the bone cage and carefully cut bones from flesh.
  • Cut both sides, then using point of knife cut the back bone loose from the fish.
  • cut tail off
  • Season both sides.
  • Dredge in flour
  • Carefully place in oil and fry.
  • Cook over medium heat until golden brown on both sides.
  • Place on paper towel when done.
  • Cook the tail, it makes the best fried chip
  • A Ceasar salad was just perfect with the fish.
  • The pics looking straight done are by holding the camera high so the flash evens out and just guessing it is the right position. I am getting better at shooting the above shots without looking through the view finder. Sometimes I hit it just right and sometimes its takes 2-3 shots to get it right. I will get the hang of it soon, promise.
The German brown   Close
Cut in half   Close
Ready for deboning   Close
Knife under bones   Close
Slide knife   Close
No bones   Close
The bones   Close
cut in half   Close
Nice   Close
Off with the tail   Close
The tail   Close
Ready for seasoning   Close
Season meat side   Close
Season skin side   Close
Close of seasonings   Close
Flour all sides   Close
Ready to fry   Close
Cooking   Close
Nice color   Close
Tail Chip. Oh yea!   Close
Good stuff   Close
Fish and Ceasar-Final   Close

Reviews & Comments 3

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    " It was excellent "
    windy1950 ate it and said...
    Awwwwwwwwww YUMMMMM!! My late hub used to fish for Rainbow Trout. He used whole kernal corn for bait and 2 lb test with small gold hooks (No. 10, I think). Thanks for the recipe.
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  • thegoldminer 6 years ago
    German Browns are fresh water fish caught in streams in Montana and Wyoming among other states. JJ
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Had to give you a five just for the beautiful pic's. Can't afford sea food anymore and I live in N.O. Price is just ridiculous.
    Was this review helpful? Yes Flag

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