When filleting Sea Trout, use a very sharp and slightly flexible knife.

• Slice around the head of the fish on one side, cutting through the meat until the knife meets the bones.
• With the tip of the knife flush against the backbone, slice the fish from the head to the tip of the tail in one smooth movement.
• With the tip of the knife, use gentle sweeping motions to gradually cut the fillet away from the body, working from the backbone to the belly.
• Turn the fish over and repeat the process, but start from the tail end of the fish and work towards the head.
• Trim the fillets by removing the fins at the bottom.

4 spotted sea trout fillets, 10 oz. each

3/4 c. crushed saltines (about 21 crackers)
1/4 c. Parmesan cheese
1 Tbsp fresh snipped parsley
1/3 c. flour, all purpose
1/8 tsp black pepper
3 Tbsp lemon juice
1 egg, well beaten
3 to 4 Tbsp Crisco shortening or cooking oil
Fresh lemon (completely optional)

Fish needs to be freshly caught or thawed
Mix together the crackers, Parmesan cheese, and parsley in a bowl
Combine flour and pepper in another bowl
Pour the lemon juice into a bowl
Add beaten egg to another bowl. You now have four bowls according to Count Count on Sesame Street.
Place fillets first in lemon juice, then the flour mix, then in the egg, and lastly cover the fillet with the crushed cracker mix breading.
Get the shortening (or oil) hot in a skillet
Place a dipped, breaded fillet in the hot oil
Use a medium heat and cook until brown, about 7 to 10 minutes
Turn over the fillet and repeat on other side until fish is flakey; test doneness with a fork.
Remove to paper towels for draining and serve with the lemon slices, if desired.
Use the parsley for a garnish

Serves 4

1 spotted sea trout, 14” to 16”, cleaned and boned w/skin & head on
Butter, not margarine
3 medium onions sliced
Garlic salt (just a pinch)
Salt (just a pinch)
Black pepper (just a pinch)
¼ cup of red wine
1whole lemon
Heavy duty aluminum foil

Rub one side of the fish with butter and put on a sheet of foil.
Inside the body cavity, place 2 of the sliced fresh onions. The remainder goes on the outside of the fish.
Season with garlic salt, salt, and pepper to taste
Add in the wine and squeeze lemon over the fish
Leave the used peel in the package with the fish
Close the foil around the fish so it doesn’t leak

If cooking on a grill, use a non-stick spray coating on the outside of the foil
Cook over the hot coals for 25 to 30 minutes, then flip and cook for an additional 15 to 20 minutes.