The subject is pretty self explanatory. Our go-to recipe for trout has been to gut, wrap in tinfoil with lemon and onions and put on the grill over a fire. This has been amazing, but now we need a Plan B with the fire ban.

What's the best way to replicate this with a small pan over a propane stove? I figure we will have to chunk up the fish and fry it in oil? We eat plenty of deep fried fish at home so the we would rather stick to the baked approach if possible.

One way you could go is to boil the fish. Neither baked nor fried :D

Then you can add your lemon and onions after. Boiled fish is a lot better than you think in case you haven't tried it.

A group I fish with calls this trout candy! Get a cast iron skillet white hot. Chunk up the lake trout. Dip the chunks in melted butter. Sprinkle some blackened seasoning on them. Then cook them for about a minute and a half to two minutes a side. Be sure to let the cast iron heat up again and throw on another batch. Delicious!

Fillet, debone, and chunk it up. Add it to this for the last 10 minutes. Top with crumbled bacon, shredded cheddar, and croutons. Garlic biscuits cooked bannock style on the side. To die for. Great with northern, too.



I’m with you, though. Nothing like a baked trout stuffed with onions and Italian Dressing mix.

Our first laker ever (splake?) we caught on Makwa a few years back. We gutted, cut the head and fins off, then scored the sides and seasoned the scores and inside with lemon pepper and who knows what else. A little oil in the pan and we pan seared it. Couple minutes on each side and it was great. Skin peels right off and the meat comes right off the bones which all stay intact.

We did this last year on Cherry too with one. (picture was over a fire but we did the stove the first time)

Boiled - add taco seasoning and make yourself some tasty fish tacos with rice, beans, cheese, etc..
Boiled - add to dry soup mix - I used to use bear creek clam chowder and it was awesome.
Boiled - add the chunks to some lipton noodles or ramen
Pan fried is good but I wouldn't do that for every meal so adding a few boiled options is smart and easy - Good luck!

I would encourage anybody to fillet, chunk and boil trout. It is fantastic and only takes minutes to complete (which is much faster than cooking over a flame). All the pieces are cooked to exactly the same consistency and I think you have much better control over when they're done. If you want, melt a little butter to dip them in. Fantastic. Discovered this once when fishing for lakers and it was pouring rain. Now we do this all the time.

I have made all of these over a stove

Do it the same, but just put the foiled fish in a pan.