recipe #1 --------------------------CORNMEAL - FRIED TROUT

If you have two large skillets, you can fry all the fillets at once. If not, work in batches to avoid overcrowding the pan. Preparation time: 5 to 10 minutes. Cooking time: 5 to 10 minutes. / batch:

- 2 ½ lbs. trout fillets ---------Serves 8

-3/4 cup pancake flour
-3/4 cup yellow cornmeal
-1/2 cup (+ or - ) frying oil (peanut or corn oil)
-1/2 to 1 tsp. cayenne pepper
-1/2 tsp. fresh pepper (or lemon pepper)
-1 or 2 tsp. course salt (optional)

-Stir together flour, cornmeal, cayenne pepper, black pepper, and salt.
-Place dry ingredients on a plate or in a plastic bag.
-Coat trout fillets with flour mixture, shake off excess flour
-Transfer floured fillets to a clean plate or directly to frying pan.
-Heat 1/4 cup of oil over moderate heat in a large frying pan (skillet).
-Carefully add fish to skillet, using tongs for protection aginst splatter.
-Turning once or twice, until golden on both sides.
-Careful not to overheat and burn oil, add or change oil as necessary.
-Place cooked fish on paper towels to absorb excess oil, fry next batch.

*** for garnish *** -3 tbsp. minced green onion oooand 1 tsp. grated lemon rind ooo

Work in batches to avoid overcrowding the fryer
Preparation time - 5 minutes. Cooking time - 7 to 10 minutes / batch

- 2 ½ lbs. trout fillets cut in small chunks -------------Serves 8

- 1 I/2 cup pancake flour
- 1/4 cup of cornstarch
- 1 tsp. sugar
- 1/4 tsp. cayenne pepper - 1/4 tsp. lemon pepper
- 1 or 2 tsp. course salt (optional) -1 glass of beer or water
- 1/4 tsp. Baking powder -Stir dry ingredients together

-Divide ingredients evenly between two bowls.
-Add beer or water to one bowl and make a medium thick paste.
-Coat fillets in the wet mixture, then roll in dry mixture (other bowl). Shake off excess.
-Carefully add fish to basket of preheated oil, using tongs for protection.
-Fry fish in batches, until light golden brown
-Transfer cooked fish onto paper towel which will absorb excess oil
- Fry next batch, add oil as necessary.

Garnish with a mixture of green onion and lemon rind

For Garnish - 3 tbsp. Minced green onion & 1 tsp. Grated lemon rind (if available)

Basic Trout Preparation - 'not only is trout a health choice for today's diets, but it is easy and quick to prepare... and great tasting too!' .....Ontario Aquaculture Association

Panfry- Dip cleaned trout into milk and roll in flour. Fry in hot butter in skillet until well browned on both sides. Season with salt and pepper. Trout is done when it flakes easily with a fork.

Bake- Put trout in well greased baking pan. Sprinkle with salt and pepper, brush with melted butter. Bake at 400 degrees Fahrenheit for 15 to 20 minutes. Trout is done when it flakes easily with a fork - do not overbake.

BBQ- Place seasoned fillet on grill, skin side down. Barbecue on medium or high for 10 minutes or until flesh seperates easily with a fork. Do not flip fillet. ----- Dijon Sauce - Mix one part dijon with three parts mayonaise, season with lemon pepper and fresh dill. Spread evenly over fillet (1/8") and place on barbecue.

Microwave- Season to taste and cover fish (fresh or completely thawed) with plastic wrap, leaving one corner open to allow venting. Cook on High for 5 to 6 minutes per pound. Trout is done when it flakes easily with a fork.

Poach- Put trout in a flat pan and barely cover with hot Court Bouillion. Cover and simmer (do not boil) for 4 to 6 minutes, or until fish flakes easily with a fork. Court Bouillon - Combine one quart of water, 3 tablespoons lemon juice or 1 tablespoon of cidar vinegar and 1-1/2 teaspoons salt. Bring to a boil and cook for 3 minutes before using to poach fish.

Can- Remove fins and head. Clean and wash trout thoroughly. Do not remove backbone. Cut cleaned fish into pint jar lengths. Fill jars solidly to within one inch of top. Add 1 teaspoon salt and 1 tablespoon vinegar to each pint. Seal and process in a pressure cooker at 10 pounds pressure for 90 minutes.
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Smoking - Brine Recipe- fish like salmon and trout are perfect for smoking. You can use whole fish or parts, but fillets with the skin still on are better than other cuts. Cold smoking requires temperatures of around 80 degrees F. for several days. Hot smoking however can be done at temperatures of up to 200 degrees F. and only takes a few hours. If you can maintain a low smoking temperature, below 150 degrees F. for the first hour or two, then the fish will have more time to absorb smoke flavor. Turn up the heat after 2 hours to around 200 degrees F to finish it off. Make sure that the fish is heated all the way through to at least 165 degrees F. Remember when it comes to low temperature cooking it is always better to be safe than sorry. It's important to remember that this fish isn't preserved and if you don't eat it right away then you need to refrigerate it. If you plan to freeze the smoked trout, we recommend removing not only the bones but the skin as well. You should keep only the meat of the smoked trout to freeze. Brine for a min. of two hrs, remove fish from brine and air dry fillets for an hr. Plan on 1 quart of brine per pound of fish. The brine can be simply salt and water. 2 1/2 tablespoons of plain salt, meaning salt without iodine, per cup of water. A better recipe would be:

3/4 cup of coarse salt
1 cup of brown sugar
1/2 cup of soy sauce
1 cup lemon juice
1 cup water
1/2 tsp. each of:  onion powder, garlic powder, pepper, Tabasco sauce, Worchester sauce