Here is my new favourite way to cook trout. Fillet , skin off and debone. Slice into bite size slices/chunks about the size of a processed fish finger cut in half.
Place in a bowl with a good sprinkle of sea salt maybe 1/4 teaspoon or more depending on how much you are doing.
Add 1 1/2 Teaspoons of Tuscan (Greggs) seasoning.
Mix well put in fridge for 20-30 min to let the flavour develope.
In a plastic bag put some corn flour, drop in the trout bits and cover just before you put them in the pan. Shallow fry in 1 cm hot oil until golden turning once.
You end up with a light crispy coating.
My kids call it popcorn trout cause the tuscan flavour is a bit like kfc (thyme orgenano etc).
Serve as you like chips etc, we had it on top of a salad with some dressing for a change (no carbs) wnet down a treat.
Do the same to sea fish but use lemon pepper instead of tuscan.