As any Southerner will tell you, everything tastes better when it’s fried. Trout is no exception. While I primarily grill my fish these days (for both health reasons and convenience), every now and then I crave that crispy, crunchy, flavorful combination that only comes from frying.
One of my favorite recipes for fried trout is to use buttermilk, mashed-potato mix and avocado oil. The buttermilk and potato-flake coating gives the fish an extra crunchy texture that tastes simply awesome. It’s so much better than flour or breading in most applications.
I prefer to use avocado oil for frying fish. Avocado oil has high levels of monounsaturated fat (healthy fat), which means it has an extremely high smoke-point and stays fairly stable when heated. It’s great for high-temp cooking. Avocado oil is also one of the more healthy oils, and its mild flavor does not mask the taste of food.
For some added kick, I like to make “Bang Bang Sauce” with my fish. This creamy concoction, made famous by the Bonefish Grill, is a little bit sweet and a little bit spicy. It’s great on shrimp, fried fish and a variety of other foods. Give it a try when you want something a bit different on your fish other than tired old tartar sauce.
For the best tasting fish, I always prefer trout that has really pink-colored meat, similar to salmon. Colorado trout will develop pink flesh after they’ve lived in a reservoir for a few years and have grown big enough to feed on crawfish, scuds and other types of crustaceans. Lake Granby, Delaney Buttes, Antero, Eleven Mile and Spinney Mountain reservoirs are just a few locations where you’re sure to catch rainbow trout, lake trout, cutbows and browns that boast salmon-colored meat.
Although I’m using trout for this recipe, it works great for walleye, perch, salmon and many other fish species. Give it a try the next time you bring home a fish for the table. This potato-crusted fried fish is sure to please the entire family — even the ones who say they don’t particularly like fish. This recipe will win them over. It really is that good.
Trout Recipe and Instructions
Ingredients
- Fresh Trout (filleted and cut into pieces)
- Avocado Oil (you may substitute general cooking oil)
- Butter
- Seasoning (salt, pepper, garlic or your favorite fish seasoning)
- Box of Instant Mashed Potatoes (flour may be substituted)
- Buttermilk
- Mayonnaise
- Frank’s Original RedHot® Sauce
- Frank’s Sweet Chili® Sauce
- Worcestershire
Fried Fish Instructions
- Fillet a trout and cut the meat into medium-sized pieces.
- Pour buttermilk into a mixing bowl.
- Place fish into buttermilk and coat thoroughly.
- Pour instant mashed potatoes on to a large plate or inside a ziplock bag.
- Remove fish from the buttermilk and place it in the mashed potato mix. Coat thoroughly with the potato flakes
- Add avocado oil and butter to a skillet. Heat on medium-high.
- Add fish to the skillet once the oil is hot.
- Add seasoning to the fish.
- Cover and cook for 2-3 minutes (for desired crispness).
- Flip over fish pieces.
- Add seasoning to the other side of the fillets.
- Cover and cook for 2-3 minutes
- Remove fish and set aside on a separate plate.
“Bang Bang” Sauce Instructions
- Add 1 cup of mayonnaise to a mixing bowl.
- Add ½ cup of Franks’s Original RedHot Sauce.
- Add ½ cup of Frank’s Sweet Chili Sauce.
- Add ¼ cup of Worcestershire.
- Combine all ingredients and mix well. For a less spicy mixture, use less Sweet Chili Sauce.
Article and Video produced by Jerry Neal. Jerry is the senior video producer and media specialist for Colorado Parks and Wildlife.
