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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How to Make Pan Fried Rainbow Trout
Pat the fish fillets dry with paper towels (more on how to clean fresh-caught trout below). In a shallow pan, season a little flour with salt and pepper. Dredge the trout in the flour by pressing it down on both sides and shaking any excess flour off. 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. 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.