Paul’s Fried Trout*****
Have your trout fresh and clean, rinse off under cold water once before dipping into an already prepared plate of flour and McCormick’s Cajon Mix. Take your fish and position in fryer.
A hot skillet or a chicken fryer (which I use) with oil.
Fry fish uncovered on both sides, do not let it stick. Once starts to brown take lid and cover a bit to steam insides of fish. Check on fish (you may need to turn heat down. Salt and pepper take lid off at end and turn heat back up and put a few tabs of butter in skillet to help brown and crisp the skin of the fish and take out put on a plate with paper towels to drain serve with rice (when ready to eat. To de-bone you start at the tail and pull with the grain of the bone and use your fork to flake off meat from skinny bones, enjoy and be careful of unseen bones that you may have missed.
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