"Catfish is a little denser, a little thicker meat, it takes longer to cook all the way through. Trout is something that's quick-high heat. In a convection oven with a fan, 350 degrees is ideal, if it's no fan, higher, 375-400." says Aceves.
That's if you bake them, but most folks like to throw them on a grill or in a skillet with some hot oil. Again, a tip...put some herbs in the oil before you start cooking the trout.
"Infuse the oil a little bit. This has been pan butterflied, skin on is always nice, try some corn meal, it's like shake and bake. It will kind of turn golden brown, a couple of minutes here." says Aceves.
You don't want to over cook your trout...when it flakes, it's done. And it's great. Paco has one more tip for you....the faster you get it in the pan..the more flavor you and your family will enjoy.
"The moment you pull it out of the water, they wouldn't be as good as they are today, tomorrow." says Aceves.
Fresh is best...words to the wise.
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