On A Quest...For the Big One!

This past weekend we went to our favorite trout fishing place in Arkansas, Rose's Trout Dock in the  Norfork area right outside of the quaint little town of Calico Rock, AR. This little hole in the wall area is truly a hidden jewel on the White River! The bluffs and river are breathtakingly beautiful, as well as, loaded with a lots of rainbow, cut throat, and brown trout. Unlike the Red River in the Heber Springs area, the trout up North are well, thriving, and not in any danger of hot waters due to extreme drought and rain conditions experienced in Arkansas this year.

We go a couple of times a year, stay in the fully equipped cabins, rent the boats from Rose's, and have never gone away empty handed! This year I really didn't pull my weight (caught one) but our party did come away with a nice catch for one day of 10 good sized rainbows. No big one yet, maybe someday...will pan fry tonight with a great recipe from Just Trout by Ray Horn.

How to make Calico Rock's Fried Trout:
6 trout, about 12 inches each
1/2 cup buttermilk
2 tablespoons spicy brown mustard
1 tablespoon tomato paste
1 teaspoon tarragon, crumbled
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 cup sesame seeds
1/8 cup all-purpose flour
1/4 cup vegetable oil
one lemon, thinly sliced (optional)
Rinse trout under cold running water; pat dry with paper toweling. Pour buttermilk into a medium size bowl or shallow baking dish and dip trout in the buttermilk, coating well. In a small bowl combine the mustard, tomato paste, tarragon, salt and pepper. coat trout with mixture on both sides. Combine the flour and sesame seeds in a clean baking dish or pie plate and press the trout into the mixture to coat all over.  Place the trout on a rack and place in the refrigerator, uncovered, for 30 minutes to make the coating stick.
In a large heavy skillet heat the vegetable oil. Place trout in hot oil and be sure not to crowd them. Cook for 5 minutes on each side or until trout flakes easily with a fork.  Transfer trout to a heated platter. Garnish with lemon slices; serve immediately.


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