Trout, a fish that lives primarily in freshwater, is often breaded and pan-fried in a small amount of oil. But if you want to achieve major crunchiness, deep-fry it. Trout has delicate white and pink-tinged flesh, although rainbow trout can also be orange-tinged; flavor can vary from slightly nutty to sweet, depending on the type of trout you have. Submerged in hot oil, it only takes a few minutes to deep-fry trout; you can coat them in a seasoned breading or dip them in a batter before frying, depending on your preference.
Fill a deep fryer or deep, heavy-bottomed pot about halfway with canola or peanut oil. Bring the heat to 375 degrees Fahrenheit. Use a candy thermometer to attain an accurate read of the temperature.
Pour flour into a bowl and season to your liking with salt and pepper. Whisk a couple of eggs together with a splash of milk in another bowl to create an egg wash, and fill a third bowl with seasoned breadcrumbs or cornmeal. Alternatively, make a batter by combining seasoned flour with enough milk, water or beer to create a pancake-batter consistency.
Dredge the trout one by one first into the flour, then the egg wash and finally the breadcrumbs, turning them over, and pressing the crumbs onto the fish to help them adhere. If you are battering the fish, dredge the trout through flour, then into the batter.
Place the breaded or battered trout into the hot oil and cook for about 3 to 4 minutes, turning them over halfway through, until the breading is golden brown. Check for doneness inside by removing one and cutting into the center to ensure it is fully opaque. Remove the rest and drain on a plate lined with paper towels.