Crispy Lemon Coconut Pan Fried Trout Recipe 415

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PAN-FRIED TROUT



Pan-Fried Trout image

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

1 1/2 cups bread crumbs
1 clove garlic, smashed
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh oregano leaves
Pinch crushed red pepper flakes
3 lemons, juiced and 1 lemon, zested and reserved
Kosher salt
1/2 cup Dijon mustard
4 (10 to 12-ounce) trout, boned, belly flap removed, rinsed and patted dry, heads and tails left on
Extra-virgin olive oil

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!

CRISPY TROUT WITH KITCHEN BUTTER SAUCE



Crispy Trout with Kitchen Butter Sauce image

Provided by Amy Thielen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon plus 10 tablespoons cold unsalted butter, cut into pats
3 cloves garlic, smashed
2 sprigs fresh thyme
1/4 cup heavy cream
1 1/2 tablespoons chopped chives
2 teaspoons sherry or white wine vinegar
1 teaspoon minced fresh tarragon
Fine sea salt and freshly ground black pepper
4 rainbow trout (about 3/4 pound each), butterflied and backbone removed
Instant flour, such as Wondra, or cake flour, for dusting fish
Canola oil, for coating pans

Steps:

  • If it's convenient, set the serving plates to warm in a low oven (175 degrees F) as you prepare the fish.
  • For the sauce, melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the garlic and thyme and cook them briefly until lightly browned. Add the cream, bring it to a boil and reduce quickly by half. Add the remaining 10 tablespoons butter gradually, pat by pat, whisking until incorporated. When the sauce is smooth and thick, discard the garlic and thyme and add the chives, sherry vinegar, tarragon and salt and pepper to taste.
  • Heat two large cast-iron skillets over medium-high heat. Sprinkle both sides of the fish with salt and pepper and dust the skin sides with the flour. When the pans are hot, add enough canola oil to thinly coat the bottom of each and add a fish to each pan, skin-side down. Cook until the skins turn golden brown and opaque doneness creeps into the pink flesh of the fish. You want to cook the fish nearly all the way through on the skin side. Flip the fish and transfer them to a plate to keep warm in the oven. Cook the remaining fish.
  • Pour 3 to 4 tablespoons of sauce onto each warm plate, top with a trout, skin side pointing up, and serve immediately.

PAN-FRIED TROUT WITH GARLIC AND LEMON



Pan-Fried Trout With Garlic and Lemon image

Trout's subtle flavor speaks for itself. This recipe features garlic, lemon and it is served with mashed potatoes and roasted tomatoes.

Provided by Syrie Wongkaew

Categories     Dinner     Lunch     Entree

Time 45m

Yield 2

Number Of Ingredients 19

For the Tomatoes:
1 cup cherry tomatoes
1 teaspoon olive oil (to drizzle)
Dash sea salt
Dash black pepper (freshly ground)
1/4 teaspoon lemon zest
For the Potatoes:
4 large potatoes (yellow, peeled and quartered)
1/4 cup milk
1 tablespoon butter
1 teaspoon of sea salt
Pepper to taste
For the Trout:
2 (7 oz./200 g) trout fillets (skin-on)
1 tablespoon olive oil
2 cloves garlic (finely chopped)
2 tablespoons lemon juice
2 teaspoons butter
1 tablespoon parsley (finely chopped)

Steps:

  • Gather the ingredients.
  • Preheat oven to 375 F / 190 C.
  • Wash and pat dry the cherry tomatoes. Place them in a small baking dish.
  • Drizzle with olive oil and sprinkle on salt and pepper. Sprinkle on the lemon zest and then cover the dish with foil.
  • Roast for 25 minutes, remove from the oven and set aside.
  • Add the peeled and quartered yellow potatoes to a pot of cold water. Boil the potatoes until soft, about 20 minutes, then drain.
  • In a large bowl, mash the potatoes well.
  • Add the milk, butter, sea salt, and pepper. Combine well, cover, and set aside.
  • Meanwhile, in a medium skillet, heat 1 tablespoon olive oil over medium heat. Add 2 cloves finely chopped garlic and sauté for 30 seconds.
  • Fry the fish, skin-side down, in the skillet for 5 minutes.
  • Turn the fillets over and fry for 2 minutes. Turn them over, skin-side down again, and turn off the heat.
  • Squeeze 2 tablespoons lemon juice over the fillets and add 2 teaspoons butter. Sprinkle on 1 tablespoon finely chopped parsley. Adjust the seasonings with salt and pepper.
  • Plate the fish with the sides of mashed potatoes and roasted tomatoes.
  • Serve and enjoy.

Nutrition Facts : Calories 1049 kcal, Carbohydrate 133 g, Cholesterol 142 mg, Fiber 14 g, Protein 58 g, SaturatedFat 10 g, Sodium 1322 mg, Sugar 11 g, Fat 33 g, ServingSize 2 servings, UnsaturatedFat 0 g

CRISPY LEMON-COCONUT PAN-FRIED TROUT RECIPE - (4.1/5)



Crispy Lemon-Coconut Pan-Fried Trout Recipe - (4.1/5) image

Provided by Chez_Alexander

Number Of Ingredients 8

4 rainbow trout fillets, skin on
1 egg
1 cup milk
2/3 cup flour
Zest from one lemon
1/2 cup panko (Japanese breadcrumbs)
1/2 cup unsweetened coconut flakes
Peanut oil (for frying)

Steps:

  • 1. In a high-sided frying pan or skillet, pour peanut oil to a depth of 1/2 inch. Heat over medium-high heat. (If oil is smoking, it is too hot.) 2. While oil is heating, whisk milk and egg together in a shallow bowl. Place flour in another shallow dish. Mix lemon zest, panko, and coconut flakes in a third dish. 3. Dip each fillet in egg mixture, then dredge in flour. Shake off excess flour. Dip floured fillet in egg mixture again, then lightly coat in the panko mixture. 4. Place coated fillet in hot oil, skin side down. When bottom is lightly browned, flip fillet. Cook until medium-brown, then flip back to skin side and cook until skin side is also medium-brown. When fully cooked, the skin will be crisp and the trout will flake easily. Serve immediately.

CAJUN OVEN FRIED TROUT



Cajun Oven Fried Trout image

No deep-fat frying needed! Cornmeal and bread crumbs give a crispy coating to this spicy oven-baked fish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

1 lb trout or other medium-firm fish fillets, about 3/4 inch thick
1/4 cup buttermilk or fat-free (skim) milk
1 egg white, slightly beaten
1/3 cup yellow cornmeal
1/3 cup Progresso™ plain dry bread crumbs
1 teaspoon Cajun or Creole seasoning
Butter-flavored cooking spray
Lemon wedges, if desired

Steps:

  • Move oven rack to position slightly above middle of oven. Heat oven to 500°F. Remove and discard skin from fish. Cut fish into 2x1 1/2-inch pieces.
  • In small bowl, mix buttermilk and egg white with fork. In another small bowl, mix cornmeal, bread crumbs and Cajun seasoning. Dip fish into buttermilk mixture, then coat with cornmeal mixture. Place in ungreased 13x9-inch pan. Lightly spray cooking spray on fish.
  • Bake about 10 minutes or until fish flakes easily with fork. Serve with lemon wedges.

Nutrition Facts : Calories 250, Carbohydrate 16 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 1 g, TransFat 0 g

PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS



Pan-Fried Trout With Rosemary, Lemon and Capers image

This 1994 recipe gets Provencal flavors on the table in minutes. Fresh rosemary needles are pressed into the fillets, which are seasoned in flour and pan fried for a crisp exterior and flaky inside. A sauce built on shallots, white wine and lemon adds complexity. Pair it with a light vegetable like sautéed asparagus, or a bright arugula salad, and serve with some of that white wine for an easy, refreshing spring dinner.

Provided by Molly O'Neill

Categories     dinner, easy, quick, weeknight, times classics, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 teaspoons chopped fresh rosemary
4 trout fillets
1/4 cup all-purpose flour
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 tablespoon olive oil
2 shallots, peeled and minced
1 cup white wine
1 tablespoon lemon juice
1 tablespoon drained capers

Steps:

  • Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
  • Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
  • Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 388 milligrams, Sugar 3 grams, TransFat 0 grams

PAN FRIED WHOLE TROUT



Pan Fried Whole Trout image

There couldn't be a better way to prepare freshly caught wild brook trout. Serve with a side of creamy mashed potatoes and steamed Swiss chard.

Provided by Lola

Categories     Seafood     Fish

Time 32m

Yield 4

Number Of Ingredients 8

4 whole (12 ounce) trout, cleaned with tails and heads on
½ cup all-purpose flour
½ cup cornmeal
⅛ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons olive oil
2 lemons - cut into wedges, for garnish

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.

Nutrition Facts : Calories 711.2 calories, Carbohydrate 29.8 g, Cholesterol 194.9 mg, Fat 33.2 g, Fiber 4.2 g, Protein 73.4 g, SaturatedFat 5.4 g, Sodium 763.8 mg, Sugar 0.1 g

PANFRIED TROUT WITH LEMON



Panfried Trout with Lemon image

You'll only taste wild trout if you catch them yourself-all others are farm raised. Wherever you get it, trout that you panfry with lemon will be a delicious dinner to serve your guests, fishermen or not.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

8 medium brook trout, gutted and cleaned, about 9 or 10 ounces each
3 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
4 lemons, cut into 1/4-inch rounds
4 1/2 teaspoons butter
4 1/2 teaspoons olive oil
4 1/2 teaspoons sesame oil

Steps:

  • Rinse trout, and pat dry. Combine 2 teaspoons salt, 1/4 teaspoon pepper, and flour on a plate. Season insides of fish with remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Insert 3 slices of lemon inside each fish, and dredge in flour; shake off excess.
  • Heat 1 1/2 teaspoons butter, 1 1/2 teaspoons olive oil, and 1 1/2 teaspoons sesame oil in an 11-inch skillet over medium-high heat. Add 3 trout, arrange 4 or 5 lemon slices around fish, and cook until golden brown, about 5 to 6 minutes. If lemon slices begin to burn, put them on top of fish. Turn fish, and cook until it has a golden crust and is flaky and moist, about 5 to 6 minutes more.
  • Remove fish from skillet, and keep warm wrapped in foil. Repeat twice with remaining trout, butter, oils, and lemon slices. Serve fish with some of the cooked lemon slices.

LEMON TROUT



Lemon Trout image

This delicious lemon trout is lightly battered and pan-seared, blending seasonings from lemon pepper to cayenne pepper to create a burst of flavor!

Provided by fallon425

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 11

4 cups all-purpose flour
2 tablespoons lemon pepper
1 ½ tablespoons salt
½ teaspoon dried thyme
½ teaspoon cayenne pepper
1 teaspoon onion powder
¼ cup grated lemon zest, divided
4 (6 ounce) fillets rainbow trout
1 lemon
½ cup lemon juice
½ cup extra-virgin olive oil

Steps:

  • In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute.
  • Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.
  • Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with a wedge of lemon.

Nutrition Facts : Calories 978.8 calories, Carbohydrate 103.1 g, Cholesterol 97.1 mg, Fat 40.5 g, Fiber 5.7 g, Protein 48.6 g, SaturatedFat 6.1 g, Sodium 3401.1 mg, Sugar 1.8 g

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