Here’s what I want you to do: next time you cook trout, give the skin a fighting chance. Fry it until it’s gorgeously brown and shatteringly crisp. Then take a tiny bite, all by itself, like you’re tasting the world’s most exclusive chip.
If you love it? Congrats. You’re now part of the Trout Skin Fan Club. We meet for brunch on Sundays and discuss searing temperatures. If you hate it? That’s fine. You’ve done the research. You now have the authority to say “skin? no thanks” with confidence.
But I have a feeling you’re going to love it. Most people do. It’s like discovering that you’ve been throwing away the best part of a pizza crust your whole life.
