By Ralph Winingham
A hunting camp breakfast can be become one of highlights of a high-country excursion when fresh trout fried to golden perfection are included as part of the menu. Allowing for the fact that all the ingredients and cooking gear must be packed into the hunting camp, the following is a
simple and quick recipe for a tasty treat. This dish calls for small trout about 10-12 inches long that have been beheaded and gutted, then cleaned in fresh water, before they are seasoned and fried. The recommended Lamb’s Stone Ground Fish Fry is made in Inez, Texas, and works really well with all kinds of fresh fish, providing a wonderful flavor kick better than just flour and corn meal. Two trout for each person savoring the fresh-caught breakfast is considered the normal serving, with fresh-fried potatoes a popular side dish.
Ingredients:
2 fresh trout per person, cleaned and rinsed in cold, clear water
Chef Ralph’s Super Seasoning (or your own mix of salts and peppers)
Lamb’s Stone Ground Fish Fry
1/4 cup butter or olive oil
1 large clove garlic, minced
2 green onions, including tops, minced
1 fresh lemon for each pair of trout
Season cleaned and rinsed trout, both inside and out. Lightly dust seasoned fish with Lamb’s Fish Fry and set aside on a plate. Heat butter or oil in a large cast iron skillet over medium heat. Add garlic and green onions to the hot butter or oil and sauté for about one minute. Place seasoned and coated trout in the skillet and sauté, turning once and cooking each side about three to four minutes, until trout is nicely browned and the flesh is moist and flaky. Squeeze a little lemon juice and a little seasoning on the trout right after they are removed from the skillet to be served to your dining companions.
