Pan Fried Trout With Bacon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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!

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

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 TROUT WITH BACON, ALMONDS & BEETROOT



Pan-fried trout with bacon, almonds & beetroot image

Delicately cook this light, pink fish and serve with a warm watercress side salad with crunchy croutons and contrasting flavours

Provided by Barney Desmazery

Categories     Main course

Time 30m

Number Of Ingredients 10

1 tbsp olive oil
25g butter
3 trout fillets, pin boned
200g bacon lardons
¼ loaf (about 140g) sourdough bread, cut into croutons
handful flaked almonds
85g bag watercress
250g beetroot (not in vinegar), cut into small chunks
3 tbsp olive oil
1 tbsp red wine vinegar

Steps:

  • Heat 1 tsp of the olive oil with the butter in a large non-stick frying pan until it just starts to sizzle. Add the fish, skin-side down, and fry for 10-15 mins - basting often until the skin is crisp and the flesh has cooked through - then turn over for a min. Remove and keep warm.
  • Add the remaining oil to the pan and tip in the bacon lardons and croutons. Fry for about 10 mins until crisp. Meanwhile, toast the flaked almonds in a dry pan over a medium heat. In a small bowl, whisk together the oil and vinegar for the dressing with some seasoning, then set aside. Toss the watercress, beetroot, lardons, croutons, almonds and dressing together in a large bowl. Sit a trout fillet on each plate and serve with the salad on the side.

Nutrition Facts : Calories 729 calories, Fat 45 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 2.9 milligram of sodium

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.

ROAST TROUT WITH BACON AND HERBS



Roast Trout With Bacon and Herbs image

Provided by Florence Fabricant

Categories     dinner, easy, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

3 slices smoked bacon or speck (about 2 ounces)
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 brook trout, about 1 pound each, gutted, left whole
Salt and black pepper
1 lemon, peel sliced off down to the flesh, seeded and diced
1/2 cup chicken stock
1/3 cup finely chopped herbs: rosemary, tarragon, parsley

Steps:

  • Heat oven to 450 degrees. Cut bacon lengthwise in thin slivers, best done by rolling the slices as for a julienne, then slicing through the rolls. Put butter and oil in a baking dish large enough to hold fish. Place in oven until butter melts and starts to color. Lay bacon slivers in baking dish (don't worry if some break), return dish to oven and cook until bacon is crisp, 10 to 15 minutes. Remove bacon to several thicknesses of paper towel, leaving fat in baking dish.
  • Pat trout dry and season with salt and pepper. Place in baking dish and baste with hot fat. Roast for 10 minutes. Baste again. Break bacon into 1-inch pieces and scatter, along with lemon bits, over fish. Add chicken stock to baking dish. Roast for 5 minutes. Baste again and scatter with herbs. Roast 2 minutes more.
  • Serve directly from dish, cutting along the back edge of the fish with a sharp knife, then lifting the top fillet off the bones onto a platter or dinner plate. Spoon pan juices over the fish. Remove the bones, head and tail. Serve bottom fillet, then repeat with second fish. Before discarding the heads, check to see if anyone wants to pick out the cheeks.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 29 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 9 grams, Sodium 702 milligrams, Sugar 1 gram, TransFat 0 grams

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 TROUT WITH BACON



Pan-Fried Trout with Bacon image

Categories     Fish     Pork     Quick & Easy     Lemon     Bacon     Spring     Pan-Fry     Tarragon     Capers     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

4 bacon slices
5 tablespoons butter
2 8- to 10-ounce trout, boned
All purpose flour
1 cup thinly sliced green onions
2 tablespoons fresh lemon juice
4 teaspoons drained capers
2 teaspoons chopped fresh tarragon

Steps:

  • Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain. Crumble bacon. Pour off all but 3 tablespoons drippings from skillet. Add 1 tablespoon butter and stir to melt. Sprinkle fish with salt and pepper. Coat flesh side of fish with flour; shake off excess. Add fish, flesh side down, to skillet. Cook 2 minutes. Turn fish over. Cook until just opaque in center, about 2 minutes. Transfer fish to 2 plates. Pour off drippings from skillet; wipe skillet clean. Melt 4 tablespoons butter in same skillet over medium heat. Add all but 2 tablespoons onions; sauté 3 minutes. Stir in bacon, lemon juice, capers, and tarragon. Season sauce with salt and pepper. Pour sauce over fish. Sprinkle fish with 2 tablespoons green onions.

BACON WRAPPED TROUT



Bacon Wrapped Trout image

Provided by Nancy Fuller

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 8

Two 8-ounce rainbow trout, butterflied and dressed
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, divided
2 tablespoons chopped fresh herbs, such as parsley, chives and thyme
1 tablespoon capers, drained and chopped
2 cloves garlic, finely chopped
Juice of half a lemon, plus 4 thin lemon slices
4 slices bacon

Steps:

  • Preheat the oven to 425 degrees F.
  • Sprinkle the inside and outside of the trout with salt and pepper. Combine 1 tablespoon of the olive oil, the herbs, capers, garlic, lemon juice and some salt and pepper in a small bowl and divide this mixture between the two trout. Fold the trout back onto themselves, lay 2 lemon slices on top of each fish, and then wrap each trout with 2 slices of bacon holding the lemons in place.
  • Heat a large cast-iron skillet over medium-high heat and coat lightly with the remaining tablespoon olive oil. Place the trout, lemon-side up, in the pan and cook for 3 minutes, then place in the oven. Roast, flipping halfway through roasting to ensure the bacon is crisp, for 20 to 25 minutes.

PANFRIED TROUT



Panfried Trout image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

Four 12-ounce whole trout, boned and pan ready
4 sprigs fresh sage
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup stone mill ground cornmeal or all-purpose flour
1/3 cup rendered bacon fat
1 lemon cut into 8 wedges

Steps:

  • Rinse the trout and pat very dry. Place a sprig of sage in the cavity of each fish and season the inside with salt and pepper. Close the cavity by threading a wooden skewer through the flaps. Season the outside of the fish with salt and pepper and dredge in the cornmeal. (If dredging in flour, pat off the excess.)
  • Heat two large skillets over medium high heat and divide the bacon fat between them. When the fat shimmers add the fish and fry until crisp and golden brown, about 4 minutes. Carefully flip the fish with a large flat spatula. Continue to cook the fish on the other side until just cooked though and golden, about 4 minutes. Transfer the fish to a platter and serve immediately with the lemon wedges.

BAKED TROUT WITH BACON



Baked Trout With Bacon image

Another I found while 'net scrounging, and I like it. I think this was listed as a Russian fav. I obviously have no idea if it is or not. I don't get to make it but about once a year, because, well, I gotta catch my trout first and since there are no trout streams where I live, (Nor even close by) I have to go get 'em. (Fishing at the supermarket is no fun) So it's something kinda rewarding after I've made a large (to me) trip to catch 'em. And lemme tell ya, those trout don't come easy to me, fly rods mess me the heck up. A shame I'd get dirty looks from purists if I attempted to use a casting rod. LOL

Provided by Iowahorse

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

4 trout (cleaned & gutted)
2 tablespoons butter (softened)
salt (to taste)
2 teaspoons fresh rosemary, finely chopped
2 teaspoons fresh thyme, finely chopped
4 teaspoons parsley (freshly chopped)
8 slices bacon

Steps:

  • Preheat the oven to a temperature of 400 degree F.
  • Combine butter, salt, rosemary, thyme and parsley in a small mixing bowl. Mix well.
  • Divide this mixture into four portions and place one portion in the cavity area of each trout.
  • Use two bacon strips to wrap each fish, and then, place them on a large piece of aluminum foil. Wrap the foil around to make a sealed packet.
  • Keep the packet on a cooking sheet and bake for 25-30 minutes, at a temperature of 350 degrees F.
  • Serve immediately.

Nutrition Facts : Calories 359.4, Fat 23.4, SaturatedFat 7.9, Cholesterol 117.8, Sodium 267, Carbohydrate 0.4, Fiber 0.1, Protein 34.8

PAN-FRIED TROUT



Pan-Fried Trout image

Having fresh trout on hand for supper is a great benefit of owning a trout farm! I depend on this simple recipe often.-Shirley Coleman, Monkton, Vermont

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 4

2 eggs
8 trout fillets
2/3 cup grated Parmesan cheese
2 tablespoons canola oil

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.

Nutrition Facts : Calories 628 calories, Fat 32g fat (9g saturated fat), Cholesterol 318mg cholesterol, Sodium 399mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 80g protein.

PAN FRIED TROUT



Pan Fried Trout image

Make and share this Pan Fried Trout recipe from Food.com.

Provided by cuisinebymae

Categories     Trout

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs trout fillets, boned and skinned
12 slices bacon
1 egg
1/4 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon paprika (optional)

Steps:

  • Rinse trout fillets under cold running water, pat dry and cut in serving pieces.
  • Fry bacon until crisp.
  • Remove from pan and drain on paper towels.
  • Set aside.
  • In a bowl, beat egg.
  • Stir in milk, salt and pepper.
  • In a pie plate, combine flour, cornmeal, and paprika.
  • Dip fish pieces in egg mixture, then coat with flour mixture.
  • Fry in the reserved (hot) bacon fat until fish are golden brown, 2-3 minutes on each side.
  • Drain on paper towels and garnish with bacon.

Nutrition Facts : Calories 759.7, Fat 47.8, SaturatedFat 13.6, Cholesterol 232.7, Sodium 1293.7, Carbohydrate 19.1, Fiber 1, Sugar 0.2, Protein 59.3

BACON AND SAGE PANFRIED TROUT



Bacon and Sage Panfried Trout image

Categories     Bake     Fry     Bacon     Cornmeal     Trout     Spring     Sage     Gourmet

Yield Serves 8

Number Of Ingredients 6

24 slices of bacon
3 tablespoons minced fresh sage leaves or 1 tablespoon dried, crumbled, plus fresh sage springs for garnish
8 trout (about 10 ounces each), cleaned and boned, leaving the head and tail intact
about 2 cups yellow cornmeal for coating the trout
1/3 cup olive oil
lemon wedges for garnish

Steps:

  • In a large heavy skillet cook 8 of the bacon slices over moderate heat, turning them occasionally, until they are crisp, transfer them to paper towels to drain, and pour off the fat. Crumble the cooked bacon into a small bowl and stir in the minced sage. In the skillet cook the remaining 16 bacon slices in 2 batches until the bacon just becomes translucent and the edges begin to curl, transfer them to paper towels to drain, and pour off the fat.
  • Preheat the oven to 375°F. Rinse the trout under cold water and pat them dry inside and out. Sprinkle the cavity of each trout with one eighth of the crumbled bacon mixture and salt and pepper to taste. Wrap 2 of the whole bacon slices around each trout, using wooden picks to secure the bacon and close the cavities. Mound the cornmeal on a sheet of wax paper and roll each trout in it, coating it completely and gently shaking off the excess.
  • Heat the skillet over moderately high heat until it is hot, add the oil, and heat it until it is hot but not smoking. In the oil fry the trout, not touching each other, in batches for 3 minutes on each sides, or until they are just firm and the bacon is golden, transferring them as they are fried with long spatulas to a shallow baking pan. When all the trout has been fried, bake them for 5 minutes, or until they just flake and are heated through. Discard the wooden picks, arrange the trout carefully on a platter, and garnish them with the sage sprigs and the lemon wedges.

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.

More about "pan fried trout with bacon recipes"

PAN-FRIED TROUT WITH GARLIC AND LEMON RECIPE - THE …
pan-fried-trout-with-garlic-and-lemon-recipe-the image
2021-12-21 Save Recipe. This recipe for pan-fried trout uses simple ingredients—garlic, lemon juice, and a little butter—to let the subtle flavor of this delicious fish shine through. All the fillets need are buttery mashed potatoes …
From thespruceeats.com


FRIED TROUT WITH BACON – A FISHERMAN’S BREAKFAST RECIPE
fried-trout-with-bacon-a-fishermans-breakfast image
Add the vegetable oil to the bacon fat, heat the pan on medium heat until oil is hot and ready. It is time to fry the fish in the oil/fat combo for about 5 min on each side until the skin is golden and crispy.
From montanaoutdoor.com


PAN-FRIED TROUT WITH WHITE BEANS, BACON, AND ROSEMARY
pan-fried-trout-with-white-beans-bacon-and-rosemary image
Add the garlic and rosemary and cook, stirring, for 1 minute. Add the wine and cook until the pan is nearly dry, about 1 minute. Add the beans, broth, and bacon and cook, stirring occasionally, for 5 minutes to let the flavors meld. Keep …
From finecooking.com


PAN FRIED TROUT: SIMPLE, DELICIOUS AND EVEN ELEGANT
pan-fried-trout-simple-delicious-and-even-elegant image
2014-12-01 In 9-inch square pan, spread the flour, add the salt and pepper plus any spices, and use a fork to mix the ingredients together. Shake the pan to level the flour mixture. Take one trout, open it wide, and lay it on the flour mixture. …
From cookingbythebook.com


PAN-FRIED TROUT WITH BACON & KALE POTATOES | CANADIAN …
pan-fried-trout-with-bacon-kale-potatoes-canadian image
In cast-iron or heavy-bottomed skillet, cook bacon over medium heat, stirring, until lightly crisp, about 3 minutes. Add potatoes, garlic, 4 sprigs of the thyme and 1/4 tsp each of the salt and pepper; cook, stirring occasionally, until potatoes …
From canadianliving.com


PAN FRIED TROUT WITH BACON RECIPE - FOOD NEWS
Cook for 2 to 3 minutes; turn. Cook for 2 to 3 minutes longer or just until opaque in the center. Remove the fillets to oven-proof serving plates. Keep warm in the oven. Repeat with the remaining trout, adding 1 tablespoon butter to the skillet if needed. Reheat the green onion mixture if needed and spoon over the top of each serving.
From foodnewsnews.com


PAN FRIED TROUT RECIPE - LOS ANGELES TIMES
2015-10-03 1 to 2 tablespoons butter. 1 lemon. 1. In a cast-iron skillet, render the bacon over a low and sweet fire. Remove and drain the bacon, leaving the …
From latimes.com


TRADITIONAL PAN FRIED TROUT – EAT WELL
1. On a plate, mix flour with pepper for dredging the fish. 2. Place milk in bowl, dip trout in milk and then place on plate to coat with flour on both sides. 3. In a 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. 4. Allow fish to stand in pan for about 10 ...
From canolaeatwell.com


PAN-FRIED TROUT - POSH JOURNAL
2021-06-02 Step 1. Prepare and Season the Trout. Rinse the trout fillets in cold water then pat them really dry with paper towels. Season the fillets with salt, black pepper, and basil. Step 2. Pan-Fry the Trout Fillets. Preheat a skillet over medium-high heat until hot but not smoking for about 3 minutes.
From poshjournal.com


PAN FRIED BROOK TROUT RECIPE : TASTE OF SOUTHERN
2014-05-05 Let cook about 2-3 minutes and then flip over. Flip fish about every 3 minutes until done. Remove from skillet and place on folded paper towels to drain off excess grease. Serve warm and enjoy! Keywords: Pan Fried Brook Trout Recipe, brook trout, made from scratch, fish recipe, our state magazine, southern recipes. ….
From tasteofsouthern.com


PAN-FRIED TROUT WITH BACON AND SAGE - READER'S DIGEST CANADA
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main CoursesSpecial diet : Ingredients4 whole trout (1/2 to 3/4 lb or 250 to
From readersdigest.ca


PAN FRIED TROUT RECIPE - THE RELUCTANT GOURMET
2012-07-23 Add onion and sauté for 2-3 minutes, then add the potato. Cook until the potato softens up a little, approximately 10 minutes. Push the potatoes and onions to the side and make a little room for the fish. While the potatoes and onions …
From reluctantgourmet.com


PAN-FRIED TROUT WITH BACON RECIPE - COOKING INDEX
Recipe Instructions. In a large heavy skillet, fry bacon over medium heat until crisp. Remove skillet from heat, drain bacon on paper towels (leave drippings in skillet). Combine cornmeal, bake mix and chili powder on a plate. Roll each fish in cornmeal mixture. Add peanut oil to drippings in skillet. Heat over medium heat. Fry fish (two at a ...
From cookingindex.com


PAN FRIED TROUT WITH BACON & ONIONS RECIPE - RECIPEZAZZ.COM
This is a very good way to enjoy trout. When I made it I skipped the raisins and pine nuts, but think it will be good with or without these additions. Recipe source: Coyote Cafe. Recipe Categories . Course. Appetizers (3067) Beverages (2135) Breakfast (2689) Desserts (5783) Dinner (11680) Lunch (6836) Ingredient. Beef (3401) Pasta (1908) Pork (3518) Poultry (4047) …
From recipezazz.com


PAN FRIED RAINBOW TROUT - READY IN 10 MINUTES
2021-05-18 Step 1. Season the trout. Make sure the fish is dry, and then season generously on all sides with garlic powder, paprika, salt, and pepper. Step 2. Pan-fry the trout. Heat olive oil in a heavy pan over medium heat until hot but not smoking. Add the seasoned fillets to the pan, skin side down, and cook for 2 to 3 minutes.
From mariaushakova.com


EASY PAN FRIED TROUT - HOUSE OF NASH EATS
2018-11-24 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.
From houseofnasheats.com


PAN-FRIED BROOK TROUT WITH BACON - BIGOVEN.COM
Pan-Fried Brook Trout with Bacon recipe: Try this Pan-Fried Brook Trout with Bacon recipe, or contribute your own. Add your review, photo or comments for Pan-Fried Brook Trout with Bacon. American Main Dish Fish and Shellfish
From bigoven.com


HOW TO MAKE PAN FRIED TROUT WITH GARLIC & BACON - YOUTUBE
Pan Fried Trout with Garlic & Bacon Recipe. An extremely tasteful but very simple trout dish for all fish lovers. The combination of flavours offers a mouth-...
From youtube.com


PAN-FRIED TROUT WITH LEMON RECIPE | THEHUB FROM WALMART CANADA
Dip both sides of trout fillets in milk, then dip in flour mixture, coating both sides. 3. Heat a large non-stick frying pan over medium-high. Add oil, then trout. Fry until golden brown and an instant-read thermometer inserted into thickest part of fish reads 158°F, about 4 to 5 minutes per side. 4
From ideas.walmart.ca


30+ PAN-FRIED FISH RECIPES | ALLRECIPES
2021-03-09 Pan-Fried Tilapia. Credit: France C. View Recipe. By pan-frying fish over medium heat in a combination of both butter and oil, you get all the richness of the butter without it burning. This recipe seasons the butter with garlic, herbs, and Cajun spices, adding even more flavor to this fast fish dish. Advertisement.
From allrecipes.com


PAN-FRIED TROUT WITH BACON RECIPE - FOOD NEWS
Method. In cast-iron or heavy-bottomed skillet, cook bacon over medium heat, stirring, until lightly crisp, about 3 minutes. Add potatoes, garlic, 4 sprigs of the thyme and 1/4 tsp each of the salt and pepper; cook, stirring occasionally, until potatoes are …
From foodnewsnews.com


MORE TO LIFE THAN BACON – PAN-FRIED TROUT – STEELEWEED
2013-06-28 Pan-Fried Trout I am most familiar with Rainbow, Lochleven, Cutthroat and Brook Trout but this method works equally well with many fish, including Salmon. 4 fish, gutted and cleaned, rinsed in cold water, tails intact. Heads removed – I don’t like my food looking back at me. 1 cup of flour (my preference) or 1 / 2 cup flour & 1 / 2 cup ...
From steeleweed.com


PAN-FRIED TROUT WITH BACON, ALMONDS & BEETROOT RECIPE - NEW IDEA …
Pan-fried trout with bacon, almonds & beetroot. Three fillets fit snugly into the average-sized frying pan, but the warm salad part to this recipe will easily stretch to four if you need it to. - by ...
From newideafood.com.au


TRADITIONAL PAN-FRIED TROUT | HEART AND STROKE FOUNDATION
Traditional pan-fried trout. This mild-tasting fish is a good source of heart-healthy omega-3 fats. Recipe and photo provided by CanolaInfo.org. 230 cal Serves 6. Prep time 0h 10m. Cook time 0h 10m. Total time 0h 20m. Jump to recipe. Healthy living.
From heartandstroke.ca


PAN-FRIED TROUT - PREVENTION.COM
2016-03-10 Directions. In a blender or food processor, grind the oats to a fine powder. Place in a shallow bowl. In a second bowl, mix the milk and eggs. In …
From prevention.com


HOW TO COOK TROUT & BACON | EASY PAN FRIED FISH RECIPE
The bacon really adds a wonderful flavour to ... #originalnakedchefOriginal Naked Chef demonstrates how to pan fry Trout with bacon and cooked in garlic recipe.
From youtube.com


PAN-FRIED TROUT SANDWICH | CANADIAN LIVING
2010-12-22 Set aside. Sprinkle fish with pepper and remaining salt. In skillet, heat oil over medium-high heat; cook fish, turning once, until fish flakes easily when tested with fork, about 8 minutes. Butter bread, if desired. Divide watercress mixture over bread; top with trout. Top with radish mixture. Serve with lemon wedges.
From canadianliving.com


CRISPY PAN FRIED TROUT (RECIPE) - GAME & FISH
2014-07-22 Preheat cast iron pan (or oven proof skillet) and add enough canola oil to generously coat the pan. When the oil is hot, fry the trout over high heat for 2 minutes. Lower heat to medium-high and cook another 60 seconds or until the skin is crisp and browned. Carefully flip the trout over. Fry for 3 minutes and then transfer skillet to preheated ...
From gameandfishmag.com


PAN FRIED TROUT | FISH | EASY RECIPE | DINNER IDEAS
2019-04-24 Heat up the oil in a non-stick skillet to medium-high. You can also use a cast iron pan. Lightly salt the fish. Dredge both sides of the filets in the flour mixture. Once the oil is hot, place one filet (flesh side down) and allow sear until …
From charlottefashionplate.com


PAN FRIED TROUT WITH BACON RECIPE - COOKEATSHARE
This recipe yields 4 servings. Comments: Watch the bacon carefully, removing it as soon as its done, so the remaining fat in the pan (that you'll use to cook the fish) doesnt get a burnt flavor. Description: "A campfire cooking classic, this dish combines …
From cookeatshare.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How to make pan fried trout?
Instructions 1 Pat the filleted fish dry with paper towels. In a shallow pan, combine the flour, salt and pepper. ... 2 Heat a large cast iron skillet or other nonstick pan over medium high heat and melt the butter in it. ... 3 Serve with lemon wedges for squeezing over the top of the pan fried trout.
How long do you cook trout fillets?
When the butter is melted, lay the trout fillets skin side down in the pan and cook for about 3-5 minutes, then 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. Just don't overcook the fish!
How to cook trout in a cast iron skillet?
This thin coating of seasoned flour protects the fish from burning in the pan and creates a wonderful texture without making the trout taste battered and fried. Heat a large cast iron skillet or other nonstick pan over medium high heat and melt a little butter with olive oil in it.
How to cook trout with bread crumbs?
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. Coat a large skillet with about 1/4 to 1/2-inch of olive oil and bring to a medium-high heat.

Related Search