The following recipe is courtesy of the U.S. Trout Farmers Association:

Sweet 'N Sour Trout

  • 2 boned trout, 6-8 oz. each
  • salt
  • 1/4 cup vinegar
  • 2 tbsp. water
  • 2 tbsp. sugar
  • 1 tsp. salt
  • dash ginger
  • 1/2 green or sweet red pepper, very thinly sliced
  • 3 green onions, sliced thin diagonally
  • 1/4 cup cornstarch
  • oil

    Remove heads and cut each trout in half lengthwise. Sprinkle with salt; let stand 5 minutes. Combine vinegar, water, sugar, salt and ginger; bring to boil. Add pepper and green onions; return to boil. (If crisp vegetables are preferred, place vegetables in platter and pour hot vinegar over.) Pour mixture into platter or shallow baking dish. Dip trout in cornstarch; shake off excess. Fry quickly in hot oil; drain well. Place hot trout on vinegar-vegetable mixture; turn once. Serve hot or cold. Serves 2.

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