The day I typed this, I had just returned from trout fishing at Bass Lake. Had to go early, as once the sun peeked over the mountains, it began to get warm; the bite slowed down and the ski boats came out.
It was a successful fishing trip, the first for our new boat, so I was thinking of how good the fresh rainbow trout were going to taste. There are kokanee in the lake too, but I don’t care much for them when it’s late in the season and they start getting mushy.
They are probably still okay right now, but I just wanted rainbows. So, this was the inspiration for today’s column. Time to trade the fishing rod for the computer and get busy sharing some trout recipes. Hope you like them.
Beer battered trout fillets
- 1 cup beer
- 1 container (8-oz.) shake and pour buttermilk pancake mix
- 2 pounds trout fillets
- 1/2 cup oil, for frying...