Easy Pan Fried Trout Recipes

EASY PAN-FRIED TROUT RECIPE

Steps:

• Make the dry rub by combining the salt, black pepper, smoked paprika, and granulated garlic in a bowl.
• Prep the trout fillets: Wash each trout fillet and then pad them dry with paper towels. Then distribute the dry rub on the meat side of each fillet and rub it in. Next, pour the ¼ cup of flour onto a plate and dredge each side of a trout fillet into the flour. Make sure that the entirety of the fillet is covered in flour. Finally, shake the fillet to remove any excess flour and repeat the steps with the remaining filets.
• Pan-fry the trout: Add the butter and oil to a large walled pan and place it over medium-high heat until the butter has melted. Slowly place the trout fillets into the pan meat side down and let them fry for 3 to 4 minutes. Flip the trout fillets over and let them fry for an additional 3 to 4 minutes.
• Take the pan-fried trout fillets out of the pan and onto some plates. Serve it with your favorite sides and squeeze the juice of a lemon wedge over the top, enjoy!

PAN FRIED TROUT

Steps:

• 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.

PAN FRIED WHOLE TROUT

Steps:

• Remove gills from fish and discard. Rinse fish under cold water.
• In a large skillet heat oil over medium heat.
• In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Serve garnished with lemon wedges.

PAN-FRIED TROUT

Steps:

• In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and salt, to taste.
• In a small bowl, mix together the mustard and the juice of 1 lemon. Brush both sides of the trout with mustard mixture. Coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.
• Preheat the oven to 250 degrees F.
• Coat a large skillet with about 1/4 to 1/2-inch of olive oil and bring to a medium-high heat. Add the fish to the pan, skin side down, and cook the fish 2/3's of the way, about 6 to 7 minutes. Carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 to 3 minutes. Remove the fish from the pan and drain on paper towels. You will probably need to work in batches to do 4 fish. After the first batch is done and dried on paper towels reserve it on a rack in a warm oven.
• When all the fish has been fried, remove the oil and any brown bits from the pan. Add the butter and remaining lemon juice and swirl to combine as the butter melts. Season with salt, to taste, and reduce by about half. Transfer the fish to a serving platter, drizzle with the butter lemon sauce and serve.
• What a fishtale!

EASY PAN FRIED TROUT

Steps:

• Sprinkle trout fillets with salt and pepper, paprika and garlic powder.
• Place flour in shallow dish. Dredge fillets in flour. Shake off any excess, retaining a thin coating of flour.
• Heat butter and oil in large cast-iron skillet over medium-high heat. Add trout fillets, starting with skin side down, and cook for about 3 minutes per side, until trout is golden brown. Serve with fresh lemon wedges,

PAN-FRIED TROUT

Steps:

• In a shallow bowl, beat eggs. Dip fillets in eggs, then dredge in the Parmesan cheese. Shake off excess. Heat oil in a large skillet over high heat; brown fillets lightly on both sides until fish flakes easily with a fork, about 5-7 minutes.