Breaking the Rules of Summer: Catch and Release

But occasionally a real fisherman cooks what he hooks

Smoked almond-crusted trout

2 rainbow trout
1 cup flour
1 teaspoon kosher salt
½ teaspoon ground white pepper
2 eggs
¼ cup butter
1 cup crushed smoked almonds
1 whole lemon

Clean, butterfly, and debone the trout. Mix the flour, salt, and pepper in a medium-size bowl. In a separate bowl, beat the eggs to form a wash. Melt the butter in a cast-iron skillet over medium-low heat. Dredge the trout in the flour, then in the egg wash. Add the almonds to the flour and dip the trout in the mix again. Fry the trout in the buttered skillet, flesh side down. Flip and repeat on skin side. Squeeze lemon juice on top and sprinkle with salt and pepper.

From chef Kevin Davis, who owns the Steelhead Diner in Seattle’s Pike Place Market.

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