Blake’s Outdoor Report

frying it the old-fashioned way and this tried-and-true method of cooking is still a favorite today.

Take a large frying pan and fill it with enough oil to coat the entire surface and standing a little less than a quarter of an inch deep.

Bread your filets in corn meal after dipping them in egg whites. The cornmeal should be seasoned with plenty of your favorite seasonings. I prefer Tony Chachere's and Season All with salt and pepper. A bit of lemon pepper works nicely.

Put the filet in the frying pan until all the breading is completely browned and the fish is fluffy and white. It takes practice to cook the fish just right – undercooking will leave it mushy and overcooking can make it tough and tasteless.

Once you have perfected the basic fish fry, try dipping the Trout filets in mustard instead of egg whites. If you prefer spicy foods, use spicy mustard. Enjoy.