padrebino wrote:
Nice meeting you Andy, sharing a day with you and some the Gul's bounty.
How'd did the turn prepared whole, rather than fillet? Any special seasoning?
I was going to cook my trout today, too windy. Maybe tomorrow I'll fire up the grille.
Sending you more pics. Hey, that trout looks good on you, you'll have to get one of your own on the next outing.
Tony looks pretty happy with his catch. It's called a "no skunk grin".
The Whiting cooked fine in the electric frying pan with oil. I sprinkled a little seasoning on them but thought with the skin on it probably wouldn't matter. A little salt and pepper when they were done.