Fried 'whole' Mcfarland Springs Trout Recipe

Prepare and season trout

Rinse each cleaned whole trout under cold water and pat dry thoroughly with paper towels inside and out. Using a sharp knife, make two shallow diagonal slashes through the skin on each side of the trout to help crisping and to allow seasoning to penetrate.

Season inside each cavity with about 1/2 tablespoon kosher salt and a pinch of freshly ground black pepper. Stuff each cavity with a few slices of lemon (cut from the 2 lemons), about 1 tablespoon chopped parsley, and 3–4 slices of garlic. Brush the exterior lightly with olive oil (about 1/2 tablespoon per fish) to help the breading adhere.

Mix dry coating

In a shallow baking dish or rimmed plate, whisk together the all-purpose flour, cornmeal, 1 teaspoon salt, 1/2 teaspoon ground black pepper, paprika, and garlic powder until evenly combined.

One at a time, dredge each fish in the dry mixture: press the flour mixture onto the skin and in the slashes so it adheres, shaking off excess. Place dredged fish on a wire rack set over a sheet tray and let rest for 10–15 minutes so the coating sets (this helps prevent falling off in the oil).

Heat the oil

Pour about 1 quart neutral oil into a large, heavy skillet (cast-iron or stainless steel) so oil depth reaches about 1/2 to 3/4 inch — enough to shallow-fry the fish. Heat over medium-high until oil registers 350°F (175°C) on a thermometer or the surface shimmers and a pinch of flour sizzles immediately.

Working in batches (do not crowd the pan), carefully lower one or two trout into the hot oil using tongs. Fry 3–4 minutes per side, depending on fish size (smaller trout ~3 minutes per side, larger ~4–5). Look for a deep golden-brown, crisp skin and the flesh flaking easily at the thickest part. Maintain oil temperature between 325–350°F by adjusting heat.

If desired, during the last 30 seconds of cooking, add 1/2 tablespoon unsalted butter to the pan and spoon the foaming butter-oil mixture over the fish once, to add flavor and gloss. Transfer finished trout to a wire rack set over a sheet tray or to paper towels to drain briefly. Repeat with remaining fish, replenishing oil as needed and allowing oil to come back to temperature between batches.

Arrange whole trout on a platter. Sprinkle with the reserved 1/4 cup chopped parsley, squeeze fresh lemon wedges over the fish, and finish with a light sprinkling of coarse kosher or flaky sea salt to taste. Serve immediately while hot and crisp.

Suggested accompaniments: simple potato salad, steamed baby potatoes, crusty bread, or a green salad and tartar or lemon-herb aioli if you like a dipping sauce.