Thread: Breaded White Trout (and other 'small' panfish ;-)

I could not find where I had posted this before (the pics were from 2007), but here it is.
Sometimes it is so easy to catch a slew of 10" "white trout" (sand or silver seatrout).
They REALLY are tasty, but the fillets are small and a lot of work.
So I devised this method to maximize the yield while minimizing the work (and bones ;-)

1. Start with a mess of FRESH white trout...


2. They are EASILY scaled with a garden hose...


3. Start the head cut behind the 'gill collar' but in front of the pectoral fin...


4. Continue the cut around the backbone, 'throat' and the other side, then remove the head...

Part Two:

5. Separate one fillet from the backbone, cutting OVER the ribcage, but not the belly flap...


6. Trim the backbone out of the other side...


7. Cut the underside away leaving the guts intact inside the ribcage...


8. and trim the guts at the poop hole...

Part three:

9. Rinse the fish and let drain in a colander...


10. Bread and arrange on a cookie sheet for freezing (between layers of wax paper)...


11. After freezing overnight, peel the breaded fillets off the wax paper and place in a large ziplock bag in the freezer for later use.
They are best dropped frozen into the hot oil and fried crispy.
if you like eating CRISPY fish fins, you will LOVE this ;-)