Pan Fried Brown Trout
Submitted by bunnyears
Quick pan-fried trout fillets in seasoned flour, crispy outside and tender inside. Ten minutes from stove to table, served over peppery watercress.
YIELD
6 servingsPREP
5 minCOOK
5 minREADY
10 minThis is how you cook fresh trout when you want to taste the fish, not a complicated sauce. Cut fillets into manageable pieces, dredge them in seasoned flour, then fry in hot peanut oil for just a minute or two until the outside crisps and the fish flakes easily.
The high heat and quick cooking keep the trout moist and delicate inside while creating that golden, crunchy coating. Serve immediately over a bed of watercress or parsley with lemon wedges for squeezing.
It’s fast, simple, and lets good fresh trout shine.
Pro Tips
- Use pancake flour if you have it (it’s already seasoned), or regular flour works fine
- Cut fillets into uniform 2-3 inch pieces so they cook evenly
- Get the peanut oil very hot before adding fish (test with a pinch of flour, it should sizzle immediately)
- Don’t crowd the pan (fry in batches if needed to maintain oil temperature)
- Serve immediately while coating is still crispy
Ingredients
Directions
1) Cut trout fillets into 2 inch to 3 inch pieces and roll in a mixture made with the flour salt and pepper, making sure to coat well.
2) Place in hot peanut oil in large skillet over medium high heat and cook for 1 to 2 minutes or until outside is crisp and the fish flakes easily.
3) Serve immediately over bed of watercress, or parsley, garnished with lemon wedges if desired.
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