Julie Van Rosendaal's tips for cooking trout
Pan-fried whitefish is one of the fastest meals you can make
With the May long weekend just around the corner, Alberta anglers are itching to hit the water and start the spring fishing season in earnest.
But once you make it home with your daily catch, what's the best way to prepare your fresh fish?
Julie Van Rosendaal visited the Calgary Eyeopener on Tuesday morning with her tips for cooking trout and other fresh fish.
Remember that's it's always a good idea to check the province's fishing regulations before you head out. Many lakes and rivers, including the Bow River, are catch-and-release only this spring — so you may have to find your fresh trout at the grocery store instead.
Pan-fried Rainbow Trout with Butter, Lemon & Capers
Fresh fish is real fast food and this method will work with any kind of whitefish filets. If you like, quickly cook some fresh asparagus in the pan until tender-crisp before you cook the fish. Only one pan to wash!
- as many trout filets as you want to cook (with or without skin)
- flour
- salt and pepper (or seasoning salt)
- butter or ghee (clarified butter), or vegetable oil
- half a lemon and/or a splash of white wine
- a spoonful of capers
Pat your fish filets dry with paper towel. Put some flour into a shallow dish and season generously with salt and pepper (or seasoning salt). Set a sturdy pan over medium-high heat and add a blob of butter or ghee (or drizzle of oil). Dredge the fish filets in the seasoned flour to coat well on both sides and cook in the hot pan for about two minutes per side, or until just cooked through. The edge of the fish should flake with a fork but the middle should still be moist.
Transfer filets to a plate. When they're all cooked, add another dab of butter to the pan, add a splash of wine and/or a squeeze of lemon, and a spoonful of capers (without the brine). Swirl around the pan, scraping up any browned bits on the bottom, until it reduces by about half. Pour over the fish and serve immediately. Serves as many as you like.
- MORE RECIPES | Julie Van Rosendaal's favourite pancake recipes
- MORE RECIPES | Chocolate stout cake and beef & ale pie: Julie Van Rosendaal's beer recipes
With files from Julie Van Rosendaal and the Calgary Eyeopener