Deep fried in peanut oil until golden brown is dynamite. I have tried many different coatings but prefer Zatarain's. This seasoned leaves the fish with a thin crispy coating and not as juicy as a batter such as Drakes.
simply get you peanut oil to 350 degrees. Coat the pieces of fish with Zatarain's. Then fry them for about 8-12 minutes until golden brown.
Remove them to a platter lined with paper towels to absorb the excess oil.
SALMON & TROUT:
My favorite way to prepare Salmon and Trout is by grilling on the charcoal grill. Simply rub the fillets with olive oil put them on the grill skin side down over direct heat, and season the meat side with Montreal Steak Seasoning. Do not move them for about 10 minutes or until they flake apart easily.
It helps to rub oil onto the grates of the grill to prevent them from sticking just prior to putting the fillets on.
We love our Lake Trout boiled in 7-UP. Simply bring a 2-liter bottle of 7-UP in a pot with 2-4 Tbs of kosher salt to a boil. Once boiling place 3/4" cubes of the fillets into the pot and boil for about 15 minutes.
While this is boiling melt a stick of real salted butter in a small dish in the microwave, usually less than 1 minute.
Remove the fish from the pot and place on paper towels and dip in the butter as you eat.
In a large saucepan, saute onions in 2 tablespoons butter. Add the water, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender.Combine the flour and milk until smooth. Stir into potato mixture along with evaporated milk. Add fish and the remaining butter; bring to a boil. Reduce heat; cook 5-10 minutes longer or until fish is opaque. Yield: 8 servings (2 quarts).