Off-flavors in fats can be transferred to the taste of the trout. Best fats include butter, hydrogenated shortening, peanut or corn oils. Trout fried at a low temperature absorbs too much fat. Trout should be moist and fork-tender. Overcooking dries out and toughens the fish.
Trout is done when it flakes easily when probed with a fork.
The flesh should be firm and spring back when pressed. When buying whole trout, look for bright red gills and shiny skin. Whether you buy fresh or frozen, buy it last before heading home. If you'll be delayed, have it packed on ice. Packages should be clean and tightly sealed.