From the Field to the Table: Fried Trout and ‘Bang Bang Sauce’

Looking for a new way to cook your catch? Add a new flare to your fillets with this tasty crispy fried trout and spicy dipping sauce recipe.
Video: From the Field to the Table – Fried Trout

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

Trout Ingredients
Fresh Ingredients

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

  1. Fillet a trout and cut the meat into medium-sized pieces.
  2. Pour buttermilk into a mixing bowl.
  3. Place fish into buttermilk and coat thoroughly.
  4. Pour instant mashed potatoes on to a large plate or inside a ziplock bag.
  5. Remove fish from the buttermilk and place it in the mashed potato mix. Coat thoroughly with the potato flakes
  6. Add avocado oil and butter to a skillet. Heat on medium-high.
  7. Add fish to the skillet once the oil is hot.
  8. Add seasoning to the fish.
  9. Cover and cook for 2-3 minutes (for desired crispness).
  10. Flip over fish pieces.
  11. Add seasoning to the other side of the fillets.
  12. Cover and cook for 2-3 minutes
  13. Remove fish and set aside on a separate plate.

“Bang Bang” Sauce Instructions

  1. Add 1 cup of mayonnaise to a mixing bowl.
  2. Add ½ cup of Franks’s Original RedHot Sauce.
  3. Add ½ cup of Frank’s Sweet Chili Sauce.
  4. Add ¼ cup of Worcestershire.
  5. 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.

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