Best Pan Fried Trout Recipes

PAN-FRIED TROUT

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 BREADED TROUT

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.

PAN FRIED WHOLE TROUT

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.

PAN-FRIED TROUT WITH ROSEMARY, LEMON AND 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.

PAN FRIED RAINBOW TROUT

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 RAINBOW TROUT

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.

PAN FRIED TROUT

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

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.

PAN-FRIED RAINBOW TROUT WITH PECANS AND BROWN BUTTER AND SWISS CHARD WITH SERRANO CHILE VINEGAR

Steps:

• Place rice flour in a medium bowl and season with salt and pepper. Mix eggs and milk in a large bowl and season with salt and pepper. Place cornmeal in a medium bowl and season with salt and pepper.
• Preheat oven to 375 degrees F.
• Open up and cut the trout, diagonally, into 2 fillets. Season both the flesh and skin sides of the fillet with salt and pepper, to taste, and then dip each fillet into rice flour, then egg mixture, then cornmeal. Repeat with remaining trout.
• Heat 3 tablespoons of the oil in a large skillet until almost smoking. Saute 4 fillets at a time until golden brown on both sides. Repeat with the remaining oil. Transfer to a large baking sheet and repeat with the remaining 2 trout. Place in the oven and bake for 5 to 6 minutes until just cooked through.
• Zest and juice both lemons, separately reserving the zest and the juice. Set aside.
• While the trout is baking, melt the butter in a nonstick saute pan over medium-high heat. Watching carefully and lowering the heat if necessary, allow the butter to foam and turn golden brown. Immediately add the lemon juice, zest and salt and pepper, to taste.
• While the butter is still foaming, add the pecans and parsley. Do not allow the butter to burn or it will be unusable.
• Place 2 fillets on each of 4 dinner plates and pour the Pecan-Brown Butter over the top. Serve alongside the Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar.
• Tear Swiss chard leaves from thick white stalks, discard the stalks and coarsely chop leaves, set aside.
• Heat a large skillet over medium-high heat. Add the bacon and cook until golden brown and fat as rendered. Remove bacon to a plate with a slotted spoon. Add the onions and cook in the rendered fat until soft. Add the garlic and cook for an additional minute. Add the Swiss chard, season with salt and pepper and stir to coat the leaves in the fat. Cook until the leaves have completely wilted. Add the bacon back to the pan. Add the vinegar and continue cooking for 2 minutes. Serve with additional vinegar on the side.
• Bring chiles, vinegar, and a teaspoon of salt to a boil in a medium nonreactive saucepan. Remove from heat, pour into a bowl, cover and let steep for at least 2 hours or overnight at room temperature. Strain through a fine strainer into a bowl or glass jar.

PAN-FRIED SEA TROUT, PEAS & CHORIZO FRICASSéE

Steps:

• First make the dressing. Heat 1 tbsp of the olive oil in a small saucepan. Add the capers and the onion and cook for 3 mins until softened. Splash in the red wine vinegar and bubble down, then remove the pan from the heat. Add the rest of the oil and the tarragon, then leave to infuse.
• For the fricassée, heat the oil in a sauté pan, add the chorizo and fry for 2 mins until it starts to crisp and render out red oil. Throw the potatoes and paprika in the pan and cook for 5 mins, tossing occasionally, until they start to brown on the edges.
• Pour in the chicken stock, turn up the heat and boil the stock for 8-10 mins until it has nearly all evaporated and the potatoes are tender. Stir the peas into the potatoes and cook for 2 mins more until heated through, then set aside.
• Using a sharp knife, score the skin of the trout fillet at close intervals, then season generously with sea salt and black pepper.
• Heat the butter in a non-stick frying pan. When it starts to sizzle, carefully lay the fish in the pan, skin-side down. Gently fry for about 8 mins until the skin is crisp and golden and most of the flesh has changed colour with just the top still raw.
• Carefully turn the fish fillets over, then squeeze over the juice from one half of the lemon. Cook for 1 min more, basting fish with the lemony pan juices. Turn off the heat and leave the fish in the pan. You are now ready to plate up - you can serve the other lemon half on the side if you like.
• Spoon a pile of the fricassée into the centre of each plate. Place another spoonful of the mixture on top to create a small heap. Gently sit the fish fillet on top, skin-side up. Spoon the caper dressing around the outside of the plate and serve.

PAN-FRIED TROUT WITH BACON, ALMONDS & BEETROOT

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.

PAN-FRIED TROUT

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.

LATCHSTRING RESTAURANT PAN FRIED RAINBOW TROUT

Steps:

• Mix all of the above ingredients (except the trout). Press mixture into both sides of the trout. Pan fry in one half to three fourths of an inch of pure vegetable oil, heated to 375 degrees for 1 1/2 to 2 minutes.

PAN-FRIED TROUT WITH GREEN ONIONS

Steps:

• Open each trout flat like a book. Sprinkle generously with salt and pepper. Dust trout with flour and shake off excess. Heat 1/2 tablespoon olive oil in heavy large skillet over medium-high heat. Add 1 trout and sauté until coating is crisp and trout is just opaque in center about 2 minutes per side. transfer trout to plate and tent with foil to keep warm. Repeat with remaining 1/2 tablespoon oil and trout.
• Wipe out skillet with paper towels. Set aside 2 tablespoons green onions. Add remaining green onions, wine and butter to same skillet. Simmer over medium heat until mixture is almost reduced to glaze, stirring occasionally, about 3 minutes. Spoon sauce over trout. Sprinkle trout with reserved 2 tablespoons green onions and serve.

PAN FRIED TROUT WITH LEEKS, ALMONDS AND CAPERS

Steps:

• In a small bowl, combine sour cream, chives and lemon juice. Place in refrigerator. Place white leeks in a bowl of cold water. Place light green leeks in a second bowl of cold water. Shake bowls until grit is dislodged, drain and rinse again. Bring white wine, bay leaf and a pinch each of salt and pepper to simmer in a small pot over high heat. Add white leeks and reduce heat to medium. simmer until tender, about 10 minutes. In a large saute pan over medium heat, saute light green leeks with 1 tbsp butter and a pinch of salt until just softened, about 2 minutes. Remove white leeks from cooking liquid and add to saute pan with light green leeks. Cook leeks together until flavors meld, 2 minutes more. Transfer to a bowl and set aside. Season trout fillets with salt and pepper. Wipe saute pan clean and place back over high heat. Add 1 12 tbsp butter and melt until just foaming. Place 2 fillets, skin side down into pan. Cook until skin crisps, 2 minutes. Flip and add 1/2 tbsp butter, half the chopped almonds and half the capers. Reduce heat to medium and saute fish until just cooked through and flesh flakes, about 2 minutes. more. Transfer fish, skin side up to a plate along with almonds and capers. Repeat with remaining fish. To serve, spread seasoned, chilled sour cream across four plates. Spoon leeks over top and nestle trout fillets, skin side up, into leeks. Spoon capers and almonds over fish and garnish with chopped parsley.

PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS

Steps:

• Press 1/2 tsp rosemary into the flesh of each trout fillet. Combine flour, 1/2 tsp salt and pepper to taste. Coat the fillets with 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 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 rosemary and remove from heat. Season with salt and pepper to taste. Place 1 fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.

PAN-FRIED TROUT WITH RED ONION AND ORANGE RELISH

Steps:

• Grate 1 teaspoon peel from orange. Cut off remaining peel and pith and discard. Cut orange into 1/2-inch pieces. Mix orange pieces, peel and mint in small bowl. Heat 1/2 tablespoon oil in heavy large skillet over medium heat. Add onion, then vinegar. Toss until just heated through, about 1 minute. Add onion mixture to orange mixture (do not clean skillet). Season relish with salt and pepper.
• Sprinkle fish with salt and pepper. Sprinkle on all sides with cornmeal. Heat remaining 1 1/2 tablespoons oil in same skillet over medium-high heat. Add fish; sauté until crisp outside and just opaque in center, about 4 minutes per side. Transfer fish to plates; top with relish.

PAN FRIED TROUT

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.

PAN-FRIED TROUT WITH LEMON AND PARSLEY SERVED WITH GARDEN ROOT VEGETABLES

Steps:

• Preheat the oven to 350 degrees F.
• Prepare the vegetables. Cut the red potatoes in quarters. Peel and trim the baby carrots. Trim and cut the spring onions in half lengthwise. Peel and quarter the turnips.
• In a medium saute pan, over high heat, add the olive oil. Add the prepared vegetables, sprig of thyme and saute for about 2 minutes. Season with salt and pepper and add butter. Continue to saute until lightly golden, another 2 to 3 minutes. Transfer to a preheated oven and roast for about 10 minutes or until caramelized.
• Meanwhile, make 3 diagonal slices on each side of the trout. Season with salt and pepper inside and outside. Dredge in flour. In a large saute pan, over high heat, add 2 ounces of butter. Pan-fry the prepared trout until golden, about 5 minutes. Turn and add a sprig of sage and the remaining 1-ounce of butter. Continue to pan-fry until golden on both sides, basting the topside of the fish with the cooking butter, another 5 minutes.
• Add lemon juice and parsley. Add the cooked vegetables to the trout and serve on pan for an informal al fresco dining, or on heated serving plates, place a pan-fried trout and surround with half of the caramelized vegetables. Sprinkle with parsley. Serve with lemon wedges on the side and serve immediately.

CRISPY LEMON-COCONUT PAN-FRIED TROUT RECIPE - (4.1/5)

Steps:

• 1. In a high-sided frying pan or skillet, pour peanut oil to a depth of 1/2 inch. Heat over medium-high heat. (If oil is smoking, it is too hot.) 2. While oil is heating, whisk milk and egg together in a shallow bowl. Place flour in another shallow dish. Mix lemon zest, panko, and coconut flakes in a third dish. 3. Dip each fillet in egg mixture, then dredge in flour. Shake off excess flour. Dip floured fillet in egg mixture again, then lightly coat in the panko mixture. 4. Place coated fillet in hot oil, skin side down. When bottom is lightly browned, flip fillet. Cook until medium-brown, then flip back to skin side and cook until skin side is also medium-brown. When fully cooked, the skin will be crisp and the trout will flake easily. Serve immediately.