One of our students, Derek, had caught a trout over the weekend, so he brought it in for us to cook and eat. I supplied the frying pan and know-how, and we had a great time. Kelsey took all the pictures, as well as excellent video (look for it soon). The recipe was basic rustic fried trout with salt, pepper, and of course some (read 3/4 stick) butter! It turned out great, and the students devoured the fish, leaving only some of the bones, and a few pieces of skin. Wow!
Mr. Johansson prepares the trout by inspecting it, clearing fins and some of the scales. He also cut it in half for easy access, added salt and pepper - all while students are watching and learning.
In the frying pan it goes - notice the blue nitrile gloves for safety and smell protection. They wash right off, and it's much easier than having to use soap for every hand wash event!
Almost all of the students tried the fish - and all that tried liked it!
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