I've heard alot about frying Steelhead. Who's got a good recipe they would like to share?

Try skinning fillets, rolling in milk and then some blackening spice and breadcrumbs. Fry over medium- high heat.

Turn the fish loose and buy a New York Steak...

JK... as Silver Hilton said, definately skin them and fry them in olive oil.

I have an excellent recipe for a paprika based salmon rub that I can post if you like...

Here's a great (trust me) and easy one that tastes delicious.

1 large steelhead fillet (skin on)

1 cup soy sauce

2 tbs garlic (fresh minced)

Combine soy sauce and garlic and spread over fish in foil. Wrap up the foil and bake @ 350 until flakes. How easy is that? Plus, the only fat is from the fish itself. Good ol' omegas.

If you go for the pan fry, try Grape Seed oil instead of Olive. The flavor is similar but its flash point / burn point is higher so it won't burn the outside like Olive can. Makes the pans alot easier to clean as well.

Fry some bacon.
Eat the bacon.
Throw fish skin side down in drippings.
Pepper.
Turn Fish once.
Eat them up YUMM!

Git yourself a really nice plank of Cedar or Apple wood. Put some fresh garlic, a little onion, salt and pepper , and a little soy sauce on the fish while it is on the plank (this is very important - and don't worry if you spill some on the plank). Put the plank and steelie in the fridge so they soak up the spices.

Preheat your your oven to 380 deg F precisely. Throw in the plank (with the fish of course) for 3.5 hours. Take em both out and throw the fish away and eat the plank.

There are many great recipies out there, but I usually just grill or broil it (sometimes pan-fry it) with olive oil, garlic and black pepper. If it's a good fish, it doesn't need a lot. Besides, I'm lazy. If I'm having company, I'll plank it on the grill (Safer and better than in your oven) with a sweet rub Like Etta's salmon rub. That takes some practice though. It's easy to under or overcook a planked fish.

Get yourself some lime flavored Mick's Peppourri. It's basically lime flavored pepper jelly. Fry your fillet skin down with the usual spices. Just before the fish is done, spoon some of the jelly on to the fish and spread it around. Add more as needed.

You can get Mick's at the sportsman shows, the Pike Place Market or here

Thanks for all the great ideas guys! Now I've got some ideas how to cook up all the fresh chrome I'll catch in the morning. Got 1 on the smoker now. Thanks again.

You been watchin' Emiril Live on TV there, PD?

Good suggestion. Important when cooking on high heat.

Read my post on what wood plank to use. The recipy works for both salmon and steelhead.

That does it. I'm hungry,talk to you all later.Sid out.

Thanks again for all the ideas! But I guess I jinxed myself when I broke my own rule of bragging before the deed is done. Normally one of my fishing buds (who went with me) does this, and I always tell him he is jinxing himself/us. Well this time I did it. We didn't touch any chrome on the Cowlitz yesterday. I did manage a couple white fish, but they don't count. So I guess we got skunked. Guides appeared to be having trouble getting their clients their fish too. I have been doing well the last couple years, and I guess I got over confident. Still I won't break the rule again!!!

Steelhead deep fries real well, too, better than salmon, which tends to flake apart. Sounds odd, I know, but my Dad used to make it, called them steelhead fritters, and man oh man you wouldn't believe how good it is. Filet all bones and skin out, cut the fish in two-bite pieces, dip in beaten eggs and milk and then in Krusteaz mix beer batter, and deep fry on high heat just a minute or two, until golden brown. It's so good you can eat the leftovers cold the next day, no tartar sauce.