Pan Fried Butterflied Trout Recipes

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PAN FRIED TROUT



Pan Fried Trout image

The Rocky Mountains are known as a prime fishing destination, and as such, rainbow trout is often on the menu in Colorado, whether that's at a restaurant, in homes, or at campsites. This easy, classic Pan Fried Trout recipe makes a delicious, quick dinner of store-bought or fresh caught rainbow trout by lightly dredging it in seasoned flour then quickly searing it in a hot skillet with a little butter.

Provided by Amy Nash

Categories     Dinner

Time 18m

Number Of Ingredients 7

4 butterflied trout (beheaded, scaled, and pinbones removed)
1/4 cup all-purpose flour
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 Tablespoons butter
2 Tablespoons olive oil
Lemon wedges (for serving)

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.

Nutrition Facts : Calories 644 kcal, Carbohydrate 6 g, Protein 71 g, SaturatedFat 8 g, Cholesterol 212 mg, Sodium 372 mg, Fat 35 g, TransFat 1 g, Fiber 1 g, Sugar 1 g, UnsaturatedFat 24 g, ServingSize 1 serving

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

PAN FRIED TROUT



Pan Fried Trout image

This adoptee is the way we make trout on our backpacking trips, we take corneal and butter packets and hope we catch dinner. Just as easy to make at home, its a taste of the outdoors.

Provided by Dawnab

Categories     Trout

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs trout (Whole or Fillets)
1/2 cup cornmeal
3 tablespoons butter
salt & pepper

Steps:

  • Rinse the trout under cold running water (or in the beautiful mountain lake/stream you caught them in).
  • Pat dry.
  • Sprinkle with salt and pepper (I take a zip lock baggie in my pack with salt/pepper/garlic powder mixed together).
  • Melt the butter in a large heavy skillet on medium-high heat.
  • Coat the trout in corn meal and shake off the excess.
  • When the butter is melted, place the coated trout, flesh side down, in the skillet.
  • Fry 4-5 minutes, then turn and fry 4-5 minutes or until the flesh is golden brown and flaky. (Trout may be seasoned with garlic or onion powder before frying if desired, I also take a lemon with me to squeeze over the top).

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.

PAN-FRIED RAINBOW TROUT



Pan-Fried Rainbow Trout image

My most memorable meal to date was many years ago when our family was on a European vacation. We stopped at an inn on the Plansee in Austria (Tyrol). The rainbow trout was freshly caught from the lake (Plansee) the same day. It was simply fried whole and served with fried potatoes and a garden salad. We sat outside with an amazing view of the lake and the mountains. The air smelled so fresh and clear. This recipe is close, but I rarely get rainbow trout as fresh as we had that day. I don't serve it whole as the family doesn't like their food to stare back at them!

Provided by PanNan

Categories     German

Time 40m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 cup flour
4 tablespoons butter (use clarified butter if you can, it will help prevent overbrowning)
3 tablespoons lemon juice
salt
pepper
2 tablespoons parsley, chopped
2 whole rainbow trout, fresh, cleaned and heads removed if preferred

Steps:

  • Clean and pat dry the fish. Sprinkle the fish on the outside and in the cavity with the lemon juice, salt and pepper. Dredge in the flour.
  • Melt the butter in a saute pan and saute on medium heat for 5 - 10 minutes per side, depending on the thickness of the fish. The flesh should be white and flake easily when done. Take care not to overcook.
  • Remove the fish to a platter. Swirl the remaining butter in the pan (add more if there is not enough) and add the parsley. Swirl a bit more until the parsley is thoroughly coated in butter. Pour over the fish and serve.

Nutrition Facts : Calories 323.8, Fat 23.4, SaturatedFat 14.7, Cholesterol 61.1, Sodium 205.8, Carbohydrate 25.7, Fiber 1, Sugar 0.7, Protein 3.7

PAN-FRIED BREADED TROUT



Pan-Fried Breaded Trout image

ONE SUMMER when my husband and I were enjoying our first "getaway" in years, we found ourselves stranded in our cabin cruiser with a dead battery. When hunger set in, my husband rigged up a fishing line, and soon there were two trout sizzling on the portable grill. We eventually made it home all right...and kept the recipe we'd devised. -Felicia Cummings, Raymond, Maine

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

4 lake trout fillets (about 8 ounces each)
1/2 cup grated Parmesan cheese
1/2 cup bacon-flavored crackers, crushed
1/2 cup cornmeal
1/4 to 1/2 teaspoon garlic salt
Pinch pepper
2 eggs
1/2 cup milk
1/2 cup canola oil
Lemon wedges and/or minced chives or parsley, optional

Steps:

  • Rinse fish in cold water; pat dry. In a shallow bowl, combine the cheese, cracker crumbs, cornmeal, garlic salt and pepper. In another bowl, beat eggs and milk. Dip fish in the egg mixture, then gently roll in the crumb mixture., In a large skillet, fry fish in oil for 3-4 minutes on each side or until it flakes easily with a fork. Garnish with lemon, chives and/or parsley if desired.

Nutrition Facts : Calories 524 calories, Fat 39g fat (8g saturated fat), Cholesterol 152mg cholesterol, Sodium 441mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.

PANFRIED TROUT WITH PECAN BUTTER SAUCE



Panfried Trout with Pecan Butter Sauce image

Categories     Dairy     Fish     Nut     Sauté     Dinner     Pecan     Trout     Fall     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 to 4 servings

Number Of Ingredients 10

1 stick (1/2 cup) unsalted butter
2 (1/2- to 3/4-lb) whole brook, rainbow, or brown trout, cleaned, keeping head and tail intact
1 teaspoon salt
3/4 cup all-purpose flour
3 tablespoons vegetable oil
1/4 cup pecans, coarsely chopped
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
Garnish: lemon wedges

Steps:

  • Preheat oven to 200°F.
  • Melt 2 tablespoons butter in a 12-inch heavy skillet (preferably oval) over low heat and remove from heat.
  • Rinse trout and pat dry. Brush with melted butter inside and out and season with 3/4 teaspoon salt (total for both fish). Mound flour on a sheet of wax paper, then dredge each fish in flour to coat completely, shaking off excess.
  • Add oil and 2 tablespoons butter to skillet and heat over moderately high heat until foam subsides, then sauté both trout, gently turning over once using 2 spatulas, until golden brown and almost cooked through, about 8 minutes total (fish will continue to cook as it stands). Transfer each trout to a plate and keep warm in oven.
  • Pour off fat from skillet and wipe skillet clean. Melt remaining 1/2 stick butter over moderately low heat, then cook pecans, stirring, until fragrant and a shade darker, 1 to 2 minutes. Add parsley, pepper, and remaining 1/4 teaspoon salt, swirling skillet to combine, and remove from heat. Add lemon juice, swirling skillet to incorporate, and spoon over trout. Serve immediately.

PAN FRIED RAINBOW TROUT



Pan Fried Rainbow Trout image

Provided by Food Network

Time 13m

Yield 4 servings

Number Of Ingredients 6

4 rainbow trout, about 12 ounces each, whole and butterflied, skin on, bones removed (ask your fish dealer to do this for you)
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1/2 pint cherry tomatoes, washed, cut through the center in two
2 tablespoons chopped fresh tarragon

Steps:

  • Wash the trout in cold water and pat dry to remove any tiny stray bones. Season the trout with salt and pepper, heat the olive oil in a large saute pan over medium heat and cook the fish skin side down. Cook the trout in batches of 1 or 2 at a time. Cook the skin side for 2 to 3 minutes before turning with a spatula to cook the flesh side. Cook for an additional 2 to 3 minutes or until fully cooked but be careful of overcooking as the fish are thin and cook quickly. As the trout are finishing, add the butter to the pan and allow to bubble before adding the tomatoes. Cook for 2 minutes, add the tarragon and remove from the heat. Serve immediately with fiddlehead ferns.;

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!

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From tasteofsouthern.com


TROUT RECIPES | BBC GOOD FOOD
Steamed trout with mint & dill dressing. 18 ratings. Steam these trout fillets and green veg for a delicious dinner that's packed with nutrients, including omega-3 …
From bbcgoodfood.com


TRADITIONAL PAN-FRIED TROUT - BRADLEY'S FISH
Method. On a plate, mix flour with pepper for dredging the fish. Place milk in bowl, dip trout in milk and then place on plate to coat with flour on boath sides. In large saucepan, heat canola oil to medium-high. Place fish in pan and fry for approximately 4-5 minutes per side or until golden brown. Allow fish to stand in pan for about 10 ...
From bradleysfish.com


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