Fried Trout (How to Cook Trout)
User Reviews
4.8
Fried Trout (How to Cook Trout)
Description
Fried Trout (How to Cook Trout) uses whole trout fillets that are butterflied and carefully prepared by removing the head, scales, and pinbones. The fillets are dredged in a lightly seasoned flour mixture to create a thin coating that crisps up during cooking. Using a combination of melted butter and olive oil in a cast iron skillet provides a flavorful cooking fat that promotes even browning. The trout is cooked skin-side down first to develop a golden crust, then flipped briefly to finish cooking through. Proper cooking ensures the fish remains moist and flakes easily with a fork.
The flavor is mild and slightly nutty from the butter, accented by the fresh seasoning in the flour. Lemon wedges added at serving provide a balancing bright acidity. This pan-fried approach suits smaller trout or smaller fillets, offering a simple approach that preserves the natural fish taste.
Depending on the trout size, portion adjustments may be needed. The recipe suggests about one fish per person if the trout are medium-sized. The straightforward seasoning and short cooking time make this a practical recipe when fresh trout is available and a light fish main is desired.
Ingredients
- 4 trout beheaded, scaled, and pinbones removed, butterflied
- 1/4 cup all-purpose flour
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon kosher salt
- 2 Tablespoons butter salted
- 2 Tablespoons olive oil
- lemon for serving, wedges
Instructions
- Pat the filleted fish dry with paper towels. In a shallow pan, combine the flour, salt and pepper. Dredge the trout in the flour by pressing it down on both sides and shaking off the excess flour.
- Heat a large cast iron skillet or other nonstick pan over medium high heat and melt the butter in it. Add the olive oil, then when hot, lay the trout fillets skin side down in the pan and cook for 3-5 minutes. Carefully flip with a thin, wide spatula and cook on the other side for another 3-5 minutes until golden brown, nearly opaque and the fish flakes easily with a fork. Don't overcook the fish!
- Serve with lemon wedges for squeezing over the top of the pan fried trout.
Notes
- Adjust trout quantity based on size; about one whole trout per person is typical.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Calories | 644kcal | 32% |
| Carbohydrates | 6g | 2% |
| Protein | 71g | 142% |
| Fat | 35g | 54% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 212mg | 71% |
| Sodium | 372mg | 16% |
| Potassium | 1239mg | 26% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 369IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 150mg | 15% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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