I have cooked tons of Rainbow, Browns and Brook trout. all I do is lay out some paper, put a pile of flour add lots of salt/pepper then flaten the pile of flour out and flop the trout in the flour on both sides and put'em in a pan of oil about 1/4 and fry them and turning them untill the flour is brown on both side. Yummmmmmmmmm
To much batter takes away the great taste of trout.
JP-USN 20 years retired
Alway keep your six covered
Batters add the heavy coating, such as tempura...... if you want the corn meal, use zatarains seasoned chick fry, use slap yo momma for seasoning. They have the mild and the hot. Let your fish set for a couple of hrs. before frying......Do not over cook. Fresh lard is the best oil. But peanut oil is wat most people prefer at 375 to 400 degrees.........Keep french fries and cut onions handy if the oil gets to hot.........Bon apetite...................
I just dredge all my fish. I use a mixture of flour, sometimes some panko bread crumbs, salt, white pepper, paprika, good quality chili powder or curry powder, garlic powder, onion powder. Dredge it good once, let it sit a minute dredge it again, repeat as many times as you want for a little thicker coating. I use a combination of peanut and vegetable oil juuuuuust hot enough. Batter takes over and is too hard to get right and I don't like risking ruining my meal because of breading that falls off or is too doughy. Trick to breading is the fish being room temp and DRY. any moisture or chance of condensation gathering on the cold fish will cause the breading to fail. This is a mangrove snapper I did that way. (One of my favorite meals) I catch/cook/eat alot of fish.