Best Panfried Trout Recipes

PANFRIED TROUT WITH LEMON

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.

PANFRIED TROUT WITH ALMONDS AND PARSLEY

Steps:

• Lightly coat a large skillet with cooking spray. Place over medium-high heat. Sprinkle the trout with the salt, and season with pepper; gently place 2 fillets in skillet, skin sides up. Reduce heat to medium, and cook until undersides are golden brown, 4 to 5 minutes. Carefully flip fish, using two spatulas if necessary. Cook until fish is slightly flaky in center when poked with a fork, about 2 minutes more. Transfer fish to a platter; keep warm. Wipe out skillet, and repeat with remaining 2 fillets.
• Wipe out skillet; add oil and almonds. Cook over medium heat, stirring, until almonds start to turn golden, about 1 minute. Remove from heat, and immediately add parsley and lemon zest; stir to combine. Stir in lemon juice; as soon as it starts to bubble, pour sauce over fish. Serve immediately.

PANFRIED TROUT WITH PECAN BUTTER SAUCE

Steps:

• Preheat oven to 200°F.
• Melt 2 tablespoons butter in a 12-inch heavy skillet (preferably oval) over low heat and remove from heat.
• Rinse trout and pat dry. Brush with melted butter inside and out and season with 3/4 teaspoon salt (total for both fish). Mound flour on a sheet of wax paper, then dredge each fish in flour to coat completely, shaking off excess.
• Add oil and 2 tablespoons butter to skillet and heat over moderately high heat until foam subsides, then sauté both trout, gently turning over once using 2 spatulas, until golden brown and almost cooked through, about 8 minutes total (fish will continue to cook as it stands). Transfer each trout to a plate and keep warm in oven.
• Pour off fat from skillet and wipe skillet clean. Melt remaining 1/2 stick butter over moderately low heat, then cook pecans, stirring, until fragrant and a shade darker, 1 to 2 minutes. Add parsley, pepper, and remaining 1/4 teaspoon salt, swirling skillet to combine, and remove from heat. Add lemon juice, swirling skillet to incorporate, and spoon over trout. Serve immediately.

PANFRIED TROUT WITH SPINACH AND PINE NUTS

Steps:

• Put cornmeal on a large plate. Lightly pat fish with paper towels and season with salt and pepper, then coat fillet well with cornmeal.
• Heat 1 tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté one third of spinach, stirring constantly, until slightly wilted but still bright green, 15 to 30 seconds. Transfer cooked spinach to a bowl. Sauté remaining spinach with remaining oil in same manner. Season with salt.
• Wipe skillet with a paper towel, then heat 2 tablespoons butter over moderate heat until foam subsides. Increase heat to moderately high and sauté two fillets, skin sides down first, turning once, until golden brown and just cooked through, about 4 minutes (do not clean skillet). Repeat with remaining butter and fillets, then reserve browned butter in skillet.
• Divide spinach among plates and top with pine nuts and fish, then drizzle fish with browned butter.

PANFRIED TROUT

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.

BACON AND SAGE PANFRIED TROUT

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.

PANFRIED TROUT WITH ALMONDS AND PARSLEY

Steps:

• Heat 1 teaspoon oil in a large skillet over medium-high. Season fillets with 3/4 teaspoon salt, dividing evenly, and pepper. Gently place 2 fillets in skillet, skin side up. Reduce heat to medium, and cook until golden brown on one side, 4 to 5 minutes. Carefully flip fish, using two spatulas if necessary. Cook until slightly flaky in the center when pierced with a fork, about 2 minutes more. Transfer fish to a serving platter; keep in a warm spot. Wipe out skillet, and repeat with 1 teaspoon oil and remaining 2 fillets.
• Wipe out skillet again; add remaining 1 tablespoon oil and the almonds. Cook over medium heat, stirring, until almonds start to turn golden, about 1 minute. Remove from heat, and immediately add parsley and lemon zest; stir to combine. Stir in lemon juice; as soon as it starts to bubble, pour sauce over fish. Serve immediately.
• Nutrition Information
• (Per Serving)
• Calories: 315
• Saturated Fat: 2.7g
• Unsaturated Fat: 19.3g
• Cholesterol: 45.8mg
• Carbohydrates: 7.4g
• Protein: 21.8g
• Sodium: 410mg
• Fiber: 3.3g

PANFRIED TROUT WITH CAPER SAUCE

Steps:

• 1. In small bowl, combine 1 tablespoon lemon juice, dill and pepper. Sprinkle inside of each trout with salt and the lemon mixture. Place 1/3 cup flour in shallow dish. Add trout turn to coat.2. Melt 2 tablespoons of the margarine in large skillet over medium heat. Add 2 trout cook about 10 minutes or until fish is lightly browned and flakes easily with fork at thickest portion, turning once. Place fish on platter cover to keep warm. Repeat with remaining 2 tablespoons margarine and fish.3. Stir 1 tablespoon flour and 1/4 teaspoon salt into pan drippings until smooth and bubbly. Gradually add milk cook until mixture boils and thickens, stirring constantly. Stir in capers, 1 tablespoon lemon juice and parsley. Serve over fish.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 440 * Calories from Fat: 210 * % Daily Value: Total Fat: 23 g 35% * Saturated Fat: 6 g 30% * Cholesterol: 125 mg 42% * Sodium: 620 mg 26% * Total Carbohydrate: 13 g 4% * Dietary Fiber: 0 g 0% * Sugars: 3 g * Protein: 44 g * Vitamin A: 15% * Vitamin C: 8% * Calcium: 25% * Iron: 8% * Dietary Exchanges: 1 Starch, 6 Very Lean Meat, 3 1/2 Fat or 1 Carbohydrate, 6 Very Lean Meat, 3 1/2 Fat

PANFRIED TROUT WITH PECAN BUTTER SAUCE RECIPE | EPICURIOUS.COM

Steps:

• Preheat oven to 200°F.
• Melt 2 tablespoons butter in a 12-inch heavy skillet (preferably oval) over low heat and remove from heat.
• Rinse trout and pat dry. Brush with melted butter inside and out and season with 3/4 teaspoon salt (total for both fish). Mound flour on a sheet of wax paper, then dredge each fish in flour to coat completely, shaking off excess.
• Add oil and 2 tablespoons butter to skillet and heat over moderately high heat until foam subsides, then sauté both trout, gently turning over once using 2 spatulas, until golden brown and almost cooked through, about 8 minutes total (fish will continue to cook as it stands). Transfer each trout to a plate and keep warm in oven.
• Pour off fat from skillet and wipe skillet clean. Melt remaining 1/2 stick butter over moderately low heat, then cook pecans, stirring, until fragrant and a shade darker, 1 to 2 minutes. Add parsley, pepper, and remaining 1/4 teaspoon salt, swirling skillet to combine, and remove from heat. Add lemon juice, swirling skillet to incorporate, and spoon over trout. Serve immediately.