Favorite method to cook Specks

Let’s hear it and thanks.

Fried......

https://www.arnaudsrestaurant.com/2010/11/recipe-of-the-week-trout-amandine/

Brennan’s cookbook, can’t find an online version of that one, has a recipe very similar to this one from Arnaud’s. I think the Brennan’s version has a little Worcestershire sauce. I’ve made the Brennan’s version and it’s delicious.

https://www.geniuskitchen.com/recipe/simple-baked-fish-136746

This one above is very good and not fried.

Fried is good too. Corn meal is the usual way we fry them. Fried crisp in Panko can be a change of pace. The right tartar sauce elevates fried fish.

Fish tacos are great and Speckled trout works for those. There’s a whole bunch of Thai Curry dishes that use fish like Speckled trout if you want to go in that direction.

I live on the coast and tend to eat a lot of Speckled trout and redfish along with some flounder and assorted other fish like croaker and whiting.

Fried is great and the usual way most folks like Speckled trout. But if you like to cook and get into different flavors, there’s a lot of ways Speckled trout can be prepared and come out delicious.

Thanks, I’m gonna try pan seared in olive oil and lots of seasoning

Look up trout meneure. Use cilantro rather than parsley.

https://jenelizabethsjournals.com/2014/10/22/easy-thai-coconut-curry-white-fish/

I’ve made this recipe with Speckled trout and it’s very good.

https://www.finecooking.com/recipe/trout-la-meuniere

Here’s a Speckled trout a la meunière recipe that looks good and not too involved. Some of the recipes call for a medium dark roux as part of the deal, but the average Texas household doesn’t tend to have a roux going at all times like a New Orleans restaurant would.

Cilantro sounds like a nice substitute for the parsley. I like both cilantro and parsley, but not mixed together. Some folks can’t stand cilantro as it tastes like soap to them.

The breading from the trout helps make the roux, or plate the trout first and sprinkle a little flour in the butter. I've done it dozens of times. You have to tilt the pan when you turn the fillet over. I brought trout meuniere from New Orleans to my side of Houston in 1974.

Fresh and fried.

Pan grilled is great. Turn the burner to high. Take a deep pan and add a little olive oil and butter. Then the secret. Add a little water to the pan (just cover the bottom). Drop in the fillets and add seasoning. Cook 2 minutes and flip. Cook 2 more minutes. At this point the water should be boiling off. Cook till fish starts breaking up. If you do it right the water will be all gone and you can brown the outside. The fish will still be moist on the inside and should be fantastic. Much better than drying it out when cooking. I use the same technique on the grill.

Ponchartrain over dirty rice

Looks delicious, thanks for all the great ideas! Speckled trout are some fine eating!