Looking for recommendations for cooking speckled trout filets...

Butter in a pan. Medium heat. Coat the filets in flour and cook til the flour makes a nice crust. Make sure that you change the butter each round tho. Best way Ive ever had em.

Make a mixture of butter, lemon juice, worcestershire sauce, and La. hot sauce. Mix this up until it tastes good to you and paint on filets.

Sprinkle with a little Tony's.

Put on a grill or broil in the oven until just done. It will not take long.

The worst thing you can do is overcook them.

I have used this on redfish, bass, crappie, and catfish also. It is easy and delicious.

Enjoy!

We eat a lot of speckled trout in my house.

Bronzed is good, deep fried is better.

One of the best things on earth

Trout Meuniere

2 egg
2 cups milk
2 cups all-purpose flour
5 teaspoons Creole seasoning
2 five-ounce speckled trout filets
½ cup vegetable oil
5 tablespoon unsalted butter, softened
2 tablespoons thinly sliced green onions
¼ teaspoon minced fresh garlic
½ teaspoon Lea & Perrins Worcestershire sauce
6 tablespoons seafood stock
½ cup heavy cream
½ teaspoon lemon juice

In a mixing bowl, whisk eggs until frothy. Whisk in milk until fully blended. Transfer the mixture to a shallow pan and set aside.

In a separate shallow pan, place flour and 4 teaspoons of the creole seasoning. Blend well and set aside.

Heat oil in a skillet over medium-high heat. Season both sides of the fish filets, with the Creole seasoning

When the oil is hot, dredge the fish filets in the seasoned flour, then in the egg/milk wash, then back in the flour. Immediately place each battered fish filet into the hot oil. Cook the fish, turning once, until both sides are brown and crispy, 2 to 3 minutes per side.

Transfer cooked fish to a sheet pan lined with paper towels to drain. Keep warm while you make the sauce.

Discard the oil, reserving any browned bits of flour in the bottom of the pan. Return the skillet to the stove over high heat.
Add 1 tablespoon of the softened butter and cook, shaking the skillet constantly until the butter turns dark brown, 10 to 20 seconds. Add the green onions, garlic and ¼ teaspoon of seafood seasoning. Cook, shaking the skillet constantly, for 10 seconds. Add the Lea & Perrins, stock and lemon juice. Bring the mixture to a boil. Add the remaining 4 tablespoons of butter. Reduce heat to low and cook, shaking the skillet vigorously back and forth, just until the butter melts into the sauce and becomes emulsified slowly add the cream then check the seasoning then remove from heat.
To serve, place 1 trout filet on each serving plate and top each filet with 3 shrimp and ¼ cup of sauce. Serve immediately.

Oh, how I love fried speckled trout! *drool*

Well I just fried a batch a couple nights ago and squeezed lemon and ate.

Tonight, salt and pepper filets, dust in flour and shake all excess flour off even patting the fish. Just a whisper of a coating. Heat four tablespoons of butter over medium heat until just turning brown. Add filets and cook about two minutes on each side. Remove to warm platter. To pan add another tablespoon or so of butter and slivered almonds. Toss and let toast a couple three minutes and squeeze a lemon in pan, toss and pour over warn fish. Sprinkle chopped Italian parsley over top and serve.

This time of year a nice half chilled rosata works well with that.

I bronze them, then use the drippings to make a white wine and caper sauce to drizzle on top

Almondine style is bad assed!!

Lots of good ideas here. I know what I am eating numerous times this week.

Thanks for all the recommendations from everyone...we can home from a fishing trip earlier this week with 40 filets...