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Thread: Deep Fried Trout?

  1. #1
    Member Stanly's Avatar
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    Default Deep Fried Trout?

    We're doin a turkey this weekend. My buddy wants to try a deep fried trout. Never done it. Would you leave the skin on? Remove head? Does it matter? How long in 350 degree oil do you think? Thanks!!!!

  2. #2

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    Quote Originally Posted by Stanly View Post
    We're doin a turkey this weekend. My buddy wants to try a deep fried trout. Never done it. Would you leave the skin on? Remove head? Does it matter? How long in 350 degree oil do you think? Thanks!!!!
    Done it with small ones. Gut them and head them, season, then egg wash and beer batter. Drop them in the hot oil and cook until they float, just a couple minutes. When they come out, grab the base of the spine, and pull the whole skeleton out. We use 12-14" trout and they are delicious this way.

  3. #3

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    skin on. Nasty without batter.

  4. #4
    Member Stanly's Avatar
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    Default Thanks!

    It shall be done, I'll let ya know how it comes out, well you already know, but I'll let ya know how ours comes out. Looking forward to it. Thanks again!

  5. #5

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    How did it turn out?

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