Ok... now hear me out. Trout are the main target when it comes to the sport of fly fishing. The art of landing a fish, getting them to the net fast and efficiently and keepin' em' wet till the release is what a true "huge fly fisherman" is all about... Right? The answer in my PROFESSIONAL opinion is NO... you're way off BUD.
I SAY EAT EM'.....and the more you eat the more you'll understand. Now, now, now...before you tree huggin "OrvLESS" wearing fly tiers' get all butt hurt over that last paragraph know this.
The act of keeping the fish you catch and eating them is actually not a terrible thing. In fact lots of states have regulations that actually allow fishermen to KEEP the fish instead of tiring them out and releasing them to die later. Don't get me wrong I will participate in catch and release and follow all the rules when regulated (eye roll)... but if the opportunity arises to keep it and eat it... SACK UP and do it.
Now I understand for the elite fly fisherman this can be scary....
- Actually having to clean and gut a fish
- The fear of public shaming and cancel culture on social media.
- The impending feeling of anxiety as a passing drift boat verbally harasses you to the point of tears...
All understandably terrifying interactions for the grip and grin Gumby...
Just remember that the juice is worth the squeeze. I promise you. Besides those losers on that drift boat don't have the STONES to drop anchor and wade over... and if they do.... well you better hope they ain't fishing with a BAD LARRY Fly Rod... cuz you might get your ass kicked.
ALRIGHT
HERE IS THE GOODS>>>
Ingredients:
2 wild trout fillets (about 6 oz each) (Hopefully you can produce kid)
Salt and pepper to taste
2 tablespoons olive oil
1/4 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried thyme
2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup white wine
1/4 cup chicken broth
1 tablespoon lemon juice
1 tablespoon capers
Lemon wedges, for serving
Instructions:
Preheat oven to 375°F (190°C). (DRINK BEER)
Season both sides of the trout fillets with salt and pepper.
In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, and dried thyme.
Dredge each fillet in the flour mixture, shaking off any excess. (DRINK ANOTHER BEER)
Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the trout fillets and cook for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 5-7 minutes until the trout is cooked through.
While the trout is baking, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. (DRINK 3rd BEER)
Add the white wine, chicken broth, lemon juice, and capers to the saucepan. Bring the mixture to a simmer and cook until the sauce has reduced by half, about 5-7 minutes.
Remove the skillet from the oven and spoon the sauce over the trout fillets.
Serve the trout immediately with lemon wedges on the side. (GOES GREAT WITH A BEER)