It is summer again and fishing season is in full swing. I have been out, fishing when I can get away from the kitchen. So I have been creating some new recipes and trying out some old. Fishing takes patience and a bit of skill, cleaning and cooking your catch takes just as much skill. Being the fishermen and the chef has its advantages though, you know how fresh your fish is, how it was handled and where its from. I’m always trying to have the freshest products and you can’t get fresher then caught, filleted and cooked miles from where it is captured. Trout are common in most rivers, streams or creeks and with some practice and a licence you could catch your own dinner. Chances are you could probably also find a fish market close by that has fresh quality fish that you could use if your not a fishermen or women. But wild trout tastes a bit different and are usually smaller fillets. Like all fish, trout cooks very quick and is best suited to be cooked with high heat and fast. Here are a few of my favorite recipes for trout:

Cornmeal Coated Brook Trout

4 wild brook trout fillets
1 cup cornmeal
3 eggs
Dark beer (soak fish in beer)
1/2 cup cornmeal flour
1 teaspoon onion powder
Salt and pepper, to taste

Soak trout in beer, set up breading station with flour eggs (beaten) and cornmeal, all in separate bowls to dredge fish in. Now dredge in flour then eggs then cornmeal and fry gold brown in pan with light oil. Serve with tarter sauce (with a kick add a little hot sauce).

Chipolte Grilled Trout