Stocker trout, I need idea's that'll impress.

[wadu1]

My grandma dreges them in flour/salt/pepper and fries them in bacon grease. They're excellent for breakfast, skin and all. She has coffee cups full of bacon grease in the fridge its the key to fried potatoes as well...

Bacon Grease, is the cat's meow in cooking. 

[jeffro]

I smoke them and turn it into dip

Smoked trout
Capers
Pickled peppers
Feta cheese
Parmesan
Scallions
Edit: salt, pepper, and chili flakes

Ritz or butter crackers

Yum

[Alchase]

Butterfly them season with Johnny’s Seasoning Salt, place them open side down on the grill then turn them once skin side down. Until down.

If you want to pick it up a bit, place the butterflied trout in a foil boat or aluminum tray on the grill, open side down, pour Gerard’s Italian dressing over the top about an inch deep. Add mushrooms and onion slices, and a few pats of butter.
Cook until done. Make some Philsbury Grands Biscuits in the oven.
Once the trout is cooked, plate the trout, mushrooms, and onions, then pour the remainder of the Gerard’s from the pan into a bowl and dip the biscuits in it and eat.
 In our house I can’t get the fish out quick enough before the kids are lined up to dip their biscuits.

I also freeze trout until I get a full smoker load. A wet brine I have found is the best for trout. Then after smoking, pull the skin and bones out and place the fish pieces in a one gallon zip lock bag in the fridge for munching. We always had a bag of trout or Kokanee in the fridge that we could add to salads or crackers and cheese etc.

[Alchase]

My grandma dreges them in flour/salt/pepper and fries them in bacon grease. They're excellent for breakfast, skin and all. She has coffee cups full of bacon grease in the fridge its the key to fried potatoes as well...

Bacon Grease, is the cat's meow in cooking. 

 

Tried and true trout grubbing

[KillerBeee]

Look up duxelles. It's a French stuffing from mushrooms, shallots, and other stuff. Trout stuffed with duxelles then baked is and can be very delicious. Once baked, peel the skin off, pull the bones, and eat along side the stuffing. Duxelle is also excellent stuffed in mushroom caps. We used to do artichoke bottom filled with duxelles, a piece of filet mignon on top, topped with bernaise sauce. I think it was called tournedos a la Rossini.
   Smoked for dips and such are also a favorite. I hope the link is ok.

https://www.thespruceeats.com/mushroom-duxelles-intense-and-refined-912879

[OutHouse]

If you fry them and the tails are not too big, eat em'! I think they are delicious crisped up with a little salt.

[rainshadow1]

When I don't feed them to the fertilizer brine barrel (BTW, they work amazing if you can keep the dogs from digging up your plants and trees!) I'll head/tail/gut them, cut diagonal slices about every 1/2", then roll them vigorously in well seasoned flour/crushed cracker meal, and pan fry them in about 1/2" of oil until the skin is crispy like a potato chip. 

[Fletch]

My dad chunked them up and pickled them... it takes a soft fish and firms it up and gives them good flavor...generally dont have to worry about the bones either.  I agree with fried in bacon grease for breakfast too...good childhood memories eating fried fish with potatoes etc... loved the crunchy tails too.