Fried Trout With Sour Cream Sauce Recipes

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.

EASY SOUR CREAM AND ONION FISH

Steps:

• Heat the oven to 450°F. In a medium bowl, stir together 1½ cups sour cream and 2 tablespoons onion powder. Zest 1 lemon into the bowl. Snip ¾ of 1 small bunch of chives into the bowl with scissors (hold on to the rest). Stir to combine and season to taste with salt and pepper. In a small bowl, stir together ½ cup panko breadcrumbs and 2 tablespoons olive oil. Season with salt and pepper.
• Pat dry four 6 oz. fish fillets (cod, salmon, halibut, trout) that are max 1½ inches thick. Transfer to a parchment-lined sheet pan, season with salt and pepper, and cover the flesh with a thin layer of the sour cream mixture (reserve the rest). Press the panko mixture on top, then bake until the fish flakes easily and the panko is browned, 10 to 12 minutes per inch of thickness. (If your fish is cooked through before the panko's browned, broil for a minute or two.)
• Meanwhile, squeeze the juice from half the lemon (about 1½ tablespoons) into the remaining sour cream mixture. Slice 1 big head crisp lettuce (romaine, iceberg).
• Divide the lettuce between plates and season with salt and pepper. Drizzle with olive oil and the juice from the remaining lemon. Add the fish to the plates, then snip the remaining chives over. Eat with the sour cream and onion dip.

TROUT WITH CUCUMBER AND SOUR CREAM

Steps:

• Preheat oven to 375°F. Combine cucumber, 1 1/2 teaspoons dill and 1 1/2 teaspoons lemon juice in medium bowl. Season with salt and pepper. Toss to coat. Combine sour cream, lemon peel and remaining 1 teaspoon lemon juice in small bowl; season with salt and pepper and stir to blend.
• Brush baking sheet with some of melted butter. Arrange trout fillets, skin side down, on prepared sheet. Brush with remaining butter. Sprinkle trout with salt and pepper. Bake until just opaque in center, about 10 minutes.
• Divide cucumbers among 4 plates. Using spatula, place trout atop cucumbers. Spoon sour cream sauce over. Sprinkle with remaining 1 1/2 teaspoons dill.

PERFECT FRIED TROUT

Steps:

• 1. Clean trout.
• 2. Pat the dry.
• 3. Mix the flour with salt and pepper.
• 4. Dip the trout inside and out with the seasoned flour mixture.
• 5. Fry the trout in about 1/4-inch deep of vegetable oil.
• 6. Fry for about 5 minutes, flipping halfway until golden brown and tender.
• 7. Place trout on a serving platter.
• 8. Melt butter and pour it over trout.
• 9. Serve with lemon wedges and sprinkle with parsley.

FRIED TROUT WITH SOUR CREAM SAUCE

Steps:

• 1. Wash cleaned fish with heads and tails intact under cold water dry inside and out with paper towels. Sprinkle with salt and pepper to taste. Roll fish in flour and shake off excess. 2. Heat butter and oil in large heavy skillet. When foam subsides, lower heat and fry trout for about 5 minutes on each side, turning carefully with large spatula. Remove trout from pan. Bone each by carefully lifting upper filet in one piece from center back toward stomach cavity with spatula. Set aside. Cut backbone of skeleton from fish with kitchen shears leaving head and tail intact. Discard skeleton. Place upper filet on lower filet and keep hot in oven while making sauce.Sour Cream Sauce:*Pour fat out of skillet add butter and stir over low heat with wooden spoon to dislodge brown pan drippings. Add sour cream and continue stirring for about 3 minutes stir in lemon juice and pour over hot fish. Sprinkle with minced parsley. Serve garnished with lemon wedges and parsley sprigs.

TROUT IN CREAM SAUCE

Steps:

• Preheat oven to 400 degrees.
• Wash in cold water and dry fish.
• Brush fish inside and out with lemon juice, sprinkle with salt, pepper and dill.
• Place in a lightly greased baking dish.
• Pour whipping cream over fish.
• Sprinkle fish and cream with bread crumbs.
• Bake for 15 minutes or until fish flakes easily.