Pan-Fried Trout
Pan-fried trout is a delightful dish that combines crispy skin with tender, flaky fish, enhanced by fresh herbs and lemon. This recipe is quick and easy, making it perfect for weeknight dinners or special occasions. Enjoy the rich flavors paired with a refreshing salad or roasted vegetables, creating a memorable meal that brings people together.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: Serves 2
- Category: Main
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 2 fresh trout fillets (about 6 oz each)
- 1/2 cup all-purpose flour
- 1 lemon (juiced)
- 2 tbsp fresh parsley or dill (chopped)
- 4 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Pat trout fillets dry with paper towels and season both sides with salt and pepper.
- Lightly coat each fillet in flour, shaking off excess.
- In a large skillet over medium-high heat, melt butter until foamy.
- Place trout fillets skin-side down in the skillet; cook for 3-4 minutes until golden brown.
- Carefully flip the fillets and cook for an additional 2-3 minutes until opaque and flaky.
- Remove from heat, squeeze fresh lemon juice over each fillet, garnish with herbs, and serve.
Nutrition
- Serving Size: 1 trout fillet (170g)
- Calories: 350
- Sugar: 0g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 70mg
Keywords: For added flavor, consider incorporating white wine or capers during cooking. Leftover trout can be stored in an airtight container in the fridge for up to two days; reheat gently on low heat to maintain crispiness.