Pan-fried Trout
Source: Home Cooks Classroom
Click here to read about my experience making this recipe for my state meal challenge!
Servings: 4
Total time: 10 minutes
INGREDIENTS
- 4 trout fillets
- ½ tsp salt
- ½ tsp pepper
- ½ tsp paprika
- ¼ tsp dried rosemary
- ¼ tsp dried parsley
- ¼ tsp garlic powder
- ¼ cup all-purpose flour
- 2 Tbs butter
- 3 Tbs oil
- Lemon wedges for garnish
DIRECTIONS
- In a small bowl, whisk together the salt, pepper, paprika, rosemary, parsley, and garlic powder.
- Wash the trout fillets and pat them dry with paper towels.
- Sprinkle the dry rub over the fillets and rub it in.
- Pour the flour onto a shallow plate and dredge the fillets so they’re evenly coated, shaking off any excess flour if necessary.
- In a cast-iron skillet or other non-stick pan, melt the butter and oil over medium-high heat.
- Slowly place the fillets into the pan meat-side down and let them fry for 3 to 4 minutes.
- Flip the fillets and let them fry for another 3 to 4 minutes.
- Plate the fish and squeeze lemon juice over top before serving!
NOTES
- If you need to fillet the trout yourself, this is the YouTube video that I found most helpful.
- You can make this recipe gluten-free by substituting the all-purpose flour with chickpea flour!
- You can skin the fillet beforehand, but the meat will come off really easily after it’s cooked. Some people like to just eat the skin too!
