Skillet Fried Trout With Herbs And Tomatoes 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

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