« Reply #8 on: October 11, 2014, 01:37:37 PM »
Well not saying that don't look tasty but I would never batter a speckle trout. Tin foil, butter and a little lemon juice into the oven and you got your self the best tasting fish. But thats just me.
It's a Southern thing, we batter and fry just about anything down South.
Logged
Laissez Les Bon Temps Rouler
----------------------
Magma Marine Kettle, Camp Chef Single Burner, Dutch Oven Table & Denali 3X, Lodge Habachi, BEESR, WSJ w/GrillGrates, WSM 18.5, Masterbuilt Pro Smoker, Anova Sous Vide (X2), Traeger Jr, 12" A-MAZE-N Tube, PBC, LEM Dehydrator, Dorkfood (DSV)