Title: Easy Pan Fried Trout - House of Nash Eats
Headings: Easy Pan Fried Trout
Easy Pan Fried Trout
Basically the Best Rainbow Trout Recipe
How to Make Pan Fried Rainbow Trout
How to Clean Fresh-Caught Trout
What to Serve with Trout
Pan Fried Trout
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
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Content: 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! You may need to work in batches to cook all your fish, but since it cooks so quickly this isn’t typically a problem. Serve with lemon wedges for squeezing over the top of your pan fried trout. Save
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How to Clean Fresh-Caught Trout
To clean a trout, hold the fish belly up and use a very sharp thin, flexible knife like a filet knife to slice the trout’s belly from the throat down to the exit hole (you know what I’m talking about, it’s just a little bit before the tail), being careful not to slice too deeply so as not to puncture the intestines. Spread open the fish and pull out the guts and discard. Rinse the fish under a faucet, using the tip of the knife to scrape out any black stuff that remains behind (usually along the fish’s spine at the bottom of the cavity). After cleaning out the insides, cut off the head (just before the pectoral fin). Rinse the trout thoroughly, inside and out. If you plan on eating the skin, you’ll probably want to descale the fish by scraping from tail to the gills with your knife (but if you don’t plan to eat the skin, there is no need to descale the fish, although personally, I like to have my fish scaled before cooking).