• 4 trout fillets, or two whole trout cleaned, scaled, and fileted
  • 1 tablespoon lemon juice
  • 1/3 cup fine cornmeal or breadcrumbs
  • 1/4 cup all-purpose flour
  • 1 tablespoon chopped parsley
  • ½ teaspoon salt
  • ½ teaspoon lemon pepper
  • 1/4 cup oil
  • 1 tablespoon butter
  • Lemon slices, for serving
  • 4 tablespoons mayonnaise
  • 1 tablespoon dill pickle relish
  • 1 teaspoon lemon juice
  • 2 teaspoons prepared horseradish

Traditional pan fried trout is perfect after a successful day of fishing
Tales of the Dinner Belle
By Brenda Stanley
When was the last time you ate a fish that you actually caught? The satisfaction of doing this is only heightened if you’re able to cook that fish to perfection, and that can be the most challenging part. I love everything about cooking fresh fish (aside from the cleaning and scaling, which I always avoid) and once I have the beautiful filets, it only takes about twenty minutes to have them ready to serve. Cooking fish can be tricky, but if you do it correctly, it can be one of the most delicious and enjoyable experiences to go with a successful day of fishing. Trout is a staple at our house (because I am after all married to the fish whisperer) and I’ve found that even though I’ve discovered numerous way to cook it, I always return to my tried and true favorite of simply frying it with a light, crispy coating and plenty of fresh lemons. This is the one recipe that always works when you’re camping and want to cook the fish you’ve caught that day. The secret is making sure the oil stays at a consistent temperature so that you have a flaky and tender fish that is fully cooked, with a crispy and tasty coating that is lightly browned and not burnt. I place several slices of fresh lemons on top to give the fish even more lemon flavor. It’s an easy dish to make, as long as you aren’t the one having to clean and scale the fish after you’ve caught it. That part of the recipe I always leave to someone else (hence the whisperer). My homemade spicy tartar sauce really adds to the dish, making it one that keeps us looking forward to landing the next big one.
Belle’s Pan Fried Trout
4 trout fillets, or two whole trout cleaned, scaled, and fileted
1 tablespoon lemon juice
1/3 cup fine cornmeal or breadcrumbs
1/4 cup all-purpose flour
1 tablespoon chopped parsley
½ teaspoon salt
½ teaspoon lemon pepper
1/4 cup oil
1 tablespoon butter
Lemon slices, for serving
Brush the filets with the lemon juice. In a shallow bowl, mix together the cornmeal or breadcrumbs, flour, parsley, salt and lemon pepper. Dip the flesh side of the trout in the cornmeal mixture, pressing to make sure it is fully coated. Heat 2 tablespoons of the oil in a hot pan until almost smoking but watch it and keep the temperature around medium, then add 1 or 2 fillets flesh side down. After 1 minute, add 2 teaspoons of butter to the pan, and watch the skin of the fish: when it begins to curl, about 1 to 2 minutes longer, turn the fish. Cook on the skin side about another 30 seconds just to brown it, then remove and keep warm while you cook the remaining filets. Serve with the lemon wedges.
Belle’s Spicy Tartar Sauce
4 tablespoons mayonnaise
1 tablespoon dill pickle relish
1 teaspoon lemon juice
2 teaspoons prepared horseradish
In a small bowl, combine all ingredients and chill until ready to serve.