Pan-Fried Trout with Sage & Almonds

Pan-fried trout with sage and almonds is the kind of dish a fishing camp cook pulls off after the morning’s catch comes in. Whole trout, heads and tails on, get a quick dredge in a fragrant ground almond, sage, and flour mixture before hitting hot oil. The almonds toast in the dredge as the fish cooks, releasing a buttery, nutty crust that clings to the skin like an edible coat of armor.

The key is a hot pan and not crowding the fish. Two skillets are called for in the recipe so each trout has room to crisp instead of steam. Flip only once. Trout flesh is delicate and breaks apart with too much handling.

Pro Tips

• Pat the trout completely dry inside and out before dredging. Wet fish makes the coating gummy instead of crisp.
• Test the oil with a pinch of the almond mixture. It should sizzle immediately. If it sits silent, the pan isn’t hot enough yet.
• Use peanut oil for its high smoke point. Olive oil burns at this heat and tastes acrid by the time the fish is done.
• Lift fish gently with a wide fish spatula. The crust grips the skin best when the spatula slides flat under the whole side.

Variations

• Swap dried sage for an equal amount of fresh sage chiffonade pressed onto the trout after dredging for a fresher, greener finish.
• Use ground hazelnuts or pecans instead of almonds for a different nutty profile.
• Finish the pan with a tablespoon of butter and a squeeze of lemon for a quick brown butter sauce poured over the fish.