2022 - What I did today

After walking Kato early this morning before it got too hot, I went shopping with my daughter.  A spot of lunch then I prepared the rainbow trout from yesterdays fishing expedition which had been in the fridge . I like the taste and texture of trout but don't like the bones or skin.  With this in mind I now prepare skinless/boneless trout by first filleting, skinning then cutting the central row of pin bones out by cutting either side of them giving me four skinny fillets per trout. After cutting them into goujons I will dip them in batter of breadcrumbs and shallow fry them for a few minutes.
I will have some of these on Friday (Fishy Friday) so I will open feeze them on a plate overnight and bag them up tomorrow. On friday I will only take out what I need for a meal and batter/breadcrumb and cook them then.