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Blackened Trout

Blackened Trout

This spicy recipe is great for whole fish or fillets. It's also nice and quick.

  • 1 or 2 whole 1 1b cleaned Trout or fillets
  • Cajun seasoning mix (available in the supermarkets or use the recipe below)
  • Little cooking Oil

Cajun Seasoning Mix (makes enough for 4-5 meals):
  • 3 Tbsp Paprika
  • 2 Tbsp Salt
  • 2 Tbsp Garlic Powder
  • 1 Tbsp Black Pepper
  • 1 Tbsp cayenne pepper (Chili Powder)
  • 1 Tbsp Onion Powder
  • 1 Tbsp Oregano
  • 1 Tbsp Thyme

    Blend seasonings well or grind to a powder.

Make sure the trout are clean and dry and cut a few diagonal slashes along the skin on each side. Spread a little oil on the fish and cover with the cajun seasoning mix.

Heat some oil in a frying pan and fry the trout over a moderate heat for about 5 minutes each side until black and cooked on the inside. Fillets, being thinner, will only need 2-3 minutes on each side.

Serve with a slice of lemon or lime on the side.

NOTE: If you like to eat the fish skin, make sure you remove all the scales before cooking.