Type what you have

Ingredients

• ✓ trout fillet
• beer
• buttermilk pancake mix
• oil

Instructions

1. 1 Heat oil in a large skillet over medium heat.
2. 2 Pour beer into the pancake mix container in place of the water it calls for. Make the batter as thick or thin as you prefer. Close the lid, give it a few shakes, and boom it's done.
3. 3 Dip fish into the batter using a pair of tongs, or if you want to dirty a dish, pour the batter in a bowl first. If you cut your fish into smaller pieces, you can toss them into the container, close the lid and shake it a couple of times, then carefully remove the coated pieces.
4. 4 Remove the fish from the batter using tongs, and place into the hot oil. Fry the fish until golden brown on both sides, 3 to 4 minutes per side.

By PSYCHOSKITCHIN

Ingredients

• ✓ trout fillet
• almond
• parsley
• shallot
• garlic
• bread crumb
• lemon juice
• salt
• black pepper
• dill

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Process almonds, parsley, shallots, and bread crumbs in a food processor. Stir in bread crumbs, lemon juice, salt, and pepper.
3. 3 Rub mixture over trout fillets.
4. 4 Grill fillets, skin-side down, until trout flakes easily with a fork, 6 to 8 minutes.
5. 5 Garnish fillets with fresh dill before serving.

By pacingpoet

Ingredients

• ✓ trout fillet
• cooking spray
• pecan
• rosemary
• salt
• black pepper
• all-purpose flour
• egg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
2. 2 Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
3. 3 Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

By Devin

Ingredients

• ✓ trout fillet
• paprika
• mustard
• cayenne pepper
• cumin
• black pepper
• white pepper
• thyme
• salt
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme, and salt in a small bowl.
3. 3 Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes. While the pan is heating, pour 3/4 cup melted butter into a shallow dish.
4. 4 Dip each fillet into butter, turning once to coat both sides.
5. 5 Sprinkle both sides of fillets with spice mixture; gently pat mixture onto fish.
6. 6 Working in batches, place fillets into the hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred bottom, about 2 minutes. Turn fillets and spoon about 1 teaspoon melted butter over each.
7. 7 Continue cooking until bottoms are charred, 1 to 2 minutes. Repeat with remaining fish. Serve and enjoy!

By SUSANHOR

Ingredients

• ✓ trout fillet
• aluminum foil
• butter
• lemon juice
• bread crumb
• onion
• celery
• egg
• mayonnaise
• lemon pepper seasoning
• vegetable oil
• ketchup
• horseradish

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a piece of aluminum foil large enough to wrap trout fillets into a 9x13-inch baking dish.
2. 2 Start the patties: Place trout fillets on the foil in the prepared pan; drizzle butter and lemon juice over trout. Fold the aluminum foil and seal the edges to enclose trout in a packet.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, about 1 hour.
4. 4 Meanwhile, make the cocktail sauce: Mix ketchup and horseradish together in a small bowl until well combined. Refrigerate until needed.
5. 5 Finish the patties: Remove trout from the oven and let cool for 10 minutes. Flake fish into a large bowl. Add bread crumbs, onion, and celery; mix to combine.
6. 6 Whisk eggs, mayonnaise, and lemon-pepper seasoning together in a small bowl until blended. Add to trout mixture and mix until combined. Form mixture into 12 patties.
7. 7 Heat 1/4 inch oil in a deep skillet over medium heat. Working in batches, fry patties until deep golden brown, 4 to 5 minutes per side.
8. 8 Serve patties with reserved cocktail sauce.

By tiediedgirl

Ingredients

• ✓ trout fillet
• lime
• cilantro
• corn tortilla
• pineapple
• onion
• butter
• black pepper
• salt
• cumin
• clove
• garlic
• orange juice
• white vinegar
• pasilla chile pepper
• guajillo chile pepper
• salt
• garlic
• chile de arbol pepper
• tomatillo

Instructions

1. 1 Wash tomatillos under cold running water.
2. 2 Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and 2 cloves garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
3. 3 Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.
4. 4 Place guajillo and pasilla chile peppers in a saucepan, cover with water, and cook until softened, about 25 minutes.
5. 5 Combine softened peppers, vinegar, orange juice, 1 clove garlic, cloves, cumin, salt, and pepper in a blender; blend until smooth. Add some water if sauce is too thick. Strain into a small saucepan and bring to a simmer over medium-low heat, about 5 minutes. Remove from heat and let cool, about 5 minutes.
6. 6 Season trout fillets with pepper and put in a lidded container or a large resealable plastic bag. Cover with cooled sauce and refrigerate for at least 30 minutes or up to 4 hours.
7. 7 Remove trout fillets from the refrigerator and let stand at room temperature for 10 minutes. Remove from sauce and cut into cubes. Reserve marinade.
8. 8 Melt butter in a large skillet over medium heat and cook 1/2 the onion until soft and translucent, about 3 minutes. Add trout and reserved sauce; cook over medium-high heat, stirring occasionally, until trout is opaque and the sauce has been reduced, about 15 minutes. Remove from heat and fold in pineapple.
9. 9 Warm corn tortillas in a skillet. Divide trout mixture amongst tortillas and top with remaining 1/2 onion and cilantro. Serve with lime wedges and charred tomatillo salsa.

By Ofelia Bañuelos