Pan Fried Trout


6 to 8 trout
2 tablespoons flour salt
7 tablespoons butter
3 tablespoons oil
2 tablespoons lemon juice
2 tablespoons minced chives


Rinse the fish under cold running water and pat dry with paper towels. Dust lightly with flour and sprinkle with salt. In a skillet, melt 3 tablespoons of the butter and the oil. When it is hot, put in the trout and fry over medium-high heat. When browned, turn and brown the other side, each side will take about 3 minutes. Melt the remaining 4 tablespoons butter with lemon juice and chives in a small saucepan. When the trout is done, transfer to a warm platter and pour on the sauce.




A great way to prepare freshly-caught trout. If your version of freshly-caught trout is buying fish at the grocery store, look for fish with firm flesh and shiny skin that don't smell. Frozen trout should be free of freezer burn and fully thawed before cooking.


1.0 servings


Wednesday, December 23, 2009 - 3:18am



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