For you trout lovers out there, Chef Mark DeNittis shares an awesome trout recipe from a recent backcountry excursion in his Jeep TJ.  Fix ‘er up and enjoy!

Pub Style Trout with Pretzel and Mustard Crust

2 Each Fresh Mountain Trout right from the stream (gutted)
1 Tbs Mustard ( Yellow Mustard) Dijon or other would work just as well.
½ tsp Black Pepper to taste
½ Cup Snyder’s Pretzels (or your favorite brand), crushed
No salt needed as the salt on the pretzels will do just fine.
1 Tbs Butter
1 Tbs Cooking Oil

Method of Preparation:
Pat dry the skin of the trout with paper towel. Slather the mustard on both sides of each trout. Season with black pepper. Roll the trout in the crushed pretzels. Heat the butter and oil in a skillet or on a griddle on medium heat. Place the trout into the skillet or griddle, cook on both sides for about 4 – 8 minutes depending on the thickness of the trout. Once cooked through, pick the flesh off the bone, sprinkle a little lemon on and enjoy with a cold beer of your choice.


* Published by JPFreek Jeep Adventure Magazine – The leader in Jeep and adventure enthusiast publications.