I’ll admit it, I sort of feel pretty awesome taking my boys fishing all my myself. Alicia, Jacob (her husband) and their 4 boys were there as well, but I was a sight to see. Standing on a 1′ square area, the hill to my back, the water to my front and sides, Hawk in one arm, Cole standing on my other side. I had to make sure he wouldn’t fall in. And all this while I reeled in Cole’s fish with my third arm. It was awesome.

Later that evening we took our fish filets up to South Fork Canyon, or very favorite spot, and I fried them up. Yes, you heard my right. I channelled my inner Mama Norton (great grandma) and got to work. No one fries up fish like Mama Norton did. I called up my parents and the both had an earful of details for me on how to properly cook rainbow trout. Oh, you want to know how? So glad you asked. 

Ingredients:

trout

corn meal or panko (or both. that’s what i did)

butter

lemon

tarter sauce (optional)

Melt a lot of butter (like 1/2 stick) on a frying pan over medium-hot heat. While butter is melting, coat both sides of fish in corn meal. Put fish into hot pan and cook until corn meal (or panko) is toasty brown. Flip and cook other side. Fish cooks fast, so make sure to watch it carefully. Remove fish from pan.

Squeeze lemon juice onto fish. Eat meat off of skin, making sure to avoid the tiny bones. Sounds gross, but it’s SO worth it!