Recently when we visited our daughter and son-in-law’s family at Smith Lake in north central Alabama, we took advantage of the rainbow trout the DCNR stocks every 2 months at the Smith Lake tailwaters below the dam in the Sipsey Fork in conjunction with the U.S. Fish and Wildlife Service. After a long walk and a steep climb, everyone had fun catching the trout, and we especially enjoyed eating them. This recipe has long been a favorite of our family’s when we visit the Great Smoky Mountains and cook our trout catch on the riverbank for breakfast.

Ingredients:

  • 2 headless rainbow trout, gutted, washed, butterflied and scored on each side about 1 inch apart
  • 1/2 cup flour
  • 1/2 cup seasoned crumbs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 1/2 stick butter
  • 1/2 cup or so of honey

Preparation:

Place fish in bag with the mixture of flour, seasoned crumbs, salt, pepper, paprika and shake well. Melt butter in iron skillet. Pour a small amount of honey in the skillet – 1/4 cup or so – into the melted butter. Place the battered trout in the skillet, cooking about 10 minutes on each side, until each is golden brown. Drain on paper toweling.