Trout aren’t native to Arkansas, but for decades now, the Arkansas Game & Fish Commission and U.S. Fish & Wildlife Service have been stocking millions in the cold dam tailwaters below lakes Beaver, Bull Shoals, Catherine, Greers Ferry, Greeson, Hamilton, Norfork and Ouachita, and in the Spring River. In portions of many of these waters, you’re allowed to keep some trout to eat, but many Natural State anglers and cooks have no idea how to prepare these delicious fish. Trout aren’t as flavorful as Arkansas fish like crappie, bream and catfish when given the dredge-them-in-seasoned-cornmeal-and-fry-in-hot-oil treatment.
We don’t eat trout as often as these other fish, but when we do, we like the following super-simple recipe that brings out the best flavor in these cold-water fish.
Ingredients:
- Any number of pan-dressed trout
- Melted butter
- Lemon pepper or lime pepper
Directions:
Ready your gas or charcoal grill for cooking. Brush the trout inside and out with a liberal coating of melted butter. Season generously with lemon pepper or lime pepper, and cook over medium heat for 5 to 6 minutes per side or until the thickest part of the fish flakes easily with a fork. Serve hot with fresh lemon juice and tartar sauce.
