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Ingredients and Tools Trout fillets, de-boned with the skin on Cast-iron skillet Butter or cooking oil Flour Salt and pepper, along with other spices as desired (onion and/or garlic powder make great additions) Lemon and dipping sauce Instructions Dry the fillets with a paper towel
A vital piece of the tackle system for chasing boiling tuna or targeting the upper part of the water column in fishy situations, the refined Grappler Type C provides versatility and performance for increased success on the water
* On-the-Go Hydration: Comes with a practical side bottle holder
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