Worlds apart is a portfolio presentation platform created by documentary video producer Don Wolf to showcase and host some of the overseas and stateside projects that have been developed for the non-profit organizations that have utilized his services. Don is a veteran media producer and has the experience filming in diverse environments. From the struts of a Jet Ranger helicopter to Grizzly country in the Rockies Don has been there to a remote village in Africa. Don can help you promote your next project with compelling images and also help create your branding for social media in the form of video or print and also simple consultation. In the end the purpose is to give God the Glory !
I find that butter overpowers the taste of the trout. The trout does not have a fishy taste at all. Just good ol salt, pepper and high heat oil to crispy the skin and that’s all it takes. I highly recommend leaving out the butter and lemon juice. Maybe make that on the side to baste after it’s cooked. Try it out!
good stuff but if I could make one recommendation; butter should be the last thing you add to the pan after you've flipped the fish over; to prevent the butter from burning up and making a black burnt mess. Use unsalted butter too because it burns at a much slower rate than salted butter
@@JasonKavetis preheat the pan med-high heat for a bit then add a oil so the oil won’t burn so fast. Wait till it’s ready (wet your hand and flick a bit of water at the pan if you hear the oil sizzle it’s ready). Drop the fish on and don’t move or flip the fish for about 4 minutes. When it’s ready to flip you’ll know bc it will naturally release from the pan and won’t stick to the pan. So if you feel it sticking just wait another minute. Once you flip add a few slices of butter to the pan and maybe some fresh garlic cloves if you have em, and tilt the pan a bit n use a spoon to pour that melted butter over the fish as it cooks. After another 4 minutes on the flipped side you should be good to go 🤌🏼
Thanx bud, this is exactly what i was looking for.. i cleaned my trout, but I forgot how mom cooked them after that, I know she didnt fillet them..this is how she did it!
You started well, "theses trout came from a local stream..." then you used lemon juice from a bottle and then I shut you off. I thought, anyone who doesn't know where natural lemon juice comes from has no job telling me how to cook anything.
Save the lemon pepper on after you fry it if you want the skin crispy and don't want it to burn up ,the seasoning is burning 1 cause the heat is to high and two because if your going to coat them in seasoning use deeper oil.
Yes you want to burn them so much very tasty! The longer you leave them on the skillet the better the skin tastes! I do 15 minutes per side as hot as the pan will get
Why in gods name did you cut of their heads and then burn them? And then you massaker the trout with your gable making i looking all messed up. Buddy you have no idea how to cook and eat a trout.
You’re gonna have to eat that skin it’s gonna be really good. Pause. For you. Nutrients ( Nutria ) maybe. I can’t stop laughing 😂. I can’t wait to see him eat this.
If im out in the Bush hunting Moose we normally spend about a hour or two at river that opens to a small lake And get a few brook trout And do pan fry However if its a whole weekend of fishing We take about 20 filets and salt And brown sugar them with Liquid smoke for 2 days And hand dry them in a smoker Amazing taste
