I've pan-fried a few trout. Butchered em the same way I would for grilling. Roll em in whatever crumbs you like and toss em in the grease.
The scales on a trout are so small that they just fry up crispy with the skin. But it still tastes like trout. I don't think there's any fix for that.
As always, there lots of variables. There's a big difference between hatchery stocked after they've been stocked two weeks versus 6 months, there's a big difference between hatchery stocked trout and true wild trout and, in my experience, big difference between pellet fed trout versus no pellets fed. Aside from those differences the real fix for the trout taste is Brook Trout. They aren't even technically a trout, they are a Char. I know plenty of folks who refuse to eat trout unless it's Brook Trout. IF (big IF) Anthropic ever tries trout again, maybe he can try some Brookies - if you can source them. They won't grow as fast or as large as rainbows so should stay edible size for LMB - but that's not back to basics. Sorry for the hijack.
