Cooking Fish Pan Fried Trout

When cooking fish, it's easy to see the degree of doneness. The meat turns white and loses transparency. Just as with a steak, when the fish appears done on one side, you just flip it over until the fish is done, right through to the center. Test with a fork. If you can cut the fish easily with the fork and there are no transparent or fork-heavy sections, the fish is done. At first glance, grilling would seem to be the easiest way for preparing your fish. You might think that grilling fish is as easy as grilling steaks or burgers. Unlike poultry or beef, fish tends to secrete most of its own juices when cooked. On a grill the delicious juice drips into the coals. Pan Fried Trout 1/4 cup flour 1/4 cup finely ground almonds 1/2 teaspoon paprika 2 whole trout, gutted and scaled 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon butter 1 teaspoon lemon juice 1 lemon, cut into wedges Mix together flour, almonds and paprika. Season fish with salt and pepper. Dip fish in flour. Melt butter in skillet and brown fish 1 to 2 minutes to sear both sides. Reduce heat to medium-low and continue cooking, turning frequently, until cooked through. Serve with Lemon Ledges. Cooking fish and seafood can be easy if you know what you are doing, Here are some tips to help you buy and cook your fish. * In order to retain its moisture, fish needs to be cooked quickly over high heat. * Try not to thaw frozen fish completely before cooking, or it may make them very dry and mushy. * Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking. * Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat.

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