Of all the trout recipes out there, nothing compares to a good pan-fried trout.

As old as camping itself, my blend of seasonings and hot oil is the perfect way to prepare and eat the day’s catch.
I prefer a cast iron skillet for even heat distribution and crispy skin, but any frying pan will do the job.

TIP: You can also make this recipe with store bought rainbow trout.

remove the head and fins if you like, but as any Eastern chef will tell you leaving them on helps retain moisture and maximize flavor.

If fried foods just aren’t in your diet, try my Wine Steamed Trout recipe