trout brine

i found a few for you here is the link

http://www.recipezaar.com/recipes.php?s_type=%2Frecipes.php&q=brined+trout&Search=Search&Searcht=Search

but if it were me here is what i would do

Trout, Two beer

Tried something a little different tonight with some fresh speckled trout filets

1 Soak the trout in milk for a half hour
2 Dredge them in 50/50 corn meal/flour then do it a second time - no seasoning required
3 Put them in the fridge a few minutes to let the breading set up
4 Spray a "holey pan" with Pam
5 Put them on the egg at dome 400 direct on the "holey pan" for about 5 minutes each side
6 Put the sauce in a shallow dish and sauce both sides
7 The sauce - I used the sauce from "The Chicken"
8 Grab a beer for each filet (maybe two)


Recipe Type
Main Dish, Meat, Seafood

Cooking Tips
Sauce:
Juice of 2 lemons, 2 Tbs crushed red pepper, 2 Tbs black pepper, 1 Tbs cayene pepper, 4 Tbs kosher salt, 2 Tbs chile powder, 2 Tbs Louisiana hot sauce, 2 Tbs Worcestershire sauce, 1 Tbs garlic powder, 2 Tbs dijon mustard, and 1 pint of white vinegar. I whisked that together and brought it to a boil then whisked in 1/2 cup of vegetable oil.

Recipe Source
Author: Frank in Houma

Source: BGE Forum on 2008/04/29