This is a basic trout fry you can enjoy at home or during a camping, fishing, or packing trip in the backcountry.
· Cleaned trout, from mountain stream, lake, or freshly purchased
· 1 tablespoon oil
· Salt and pepper, to taste
· 1 sweet onion, chopped
· 2 lemons, chopped
· 2 tablespoons butter, melted
· 1 bunch green onions, sliced, for garnish
· Fresh dill, to taste, plus some for garnish
· Capers, for garnish
Pat trout dry with a paper towel. Gingerly salt and pepper the inside and outside of the trout. Stuff trout with sweet onion, lemons, and a generous amount of dill.
Heat the oil in a pan or flat grilling surface. When sizzling hot, place trout onto the surface. Sear both sides of the trout until the skin is crispy. Flip the trout when it releases from the pan. Don’t flip too early, or the skin will rip. After the second flip, remove the trout from the heat source. Use a spoon to baste the trout with the melted butter.
Garnish with green onions, dill, a squeeze of lemon, and capers.
Enjoy as an appetizer with cream cheese and crackers, or as a meal with rice, potatoes, or vegetables.