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Paneed Trout
Speckled trout fillets (no skin)
butter/margarine
flour (seasoned with cajun seasoning)
Cajun Butter injectable marinade or Italian dressing with hot sauce
Heat a saute pan on medium high heat. Add butter or margarine to pan a tablespoon at time (add more after each batch of fillets is cooked). [If the fillets have been frozen, squeeze a little fresh lemon juice over them to bring back a little freshness.]
Dip the fillets in a shallow pan of the cajun butter or Italian dressing, then roll one at a time in the seasoned flour and put each fillet into the hot pan immediately. Don't pre-flour the fillets or they will become sticky. (Do one at a time: flour one fillet and put it in the pan, flour another and add to pan, etc.) Add butter as necessary.
Turn fillets only once while cooking. The fillets will take no more than 5-7 minutes to cook.
We used crabmeat quickly sauteed in butter with a little chopped green onion as a topping. We also used prepared crawfish etouffee as a topping.