Pan-fried Trout Fillets
Pan-fried Trout Fillets

Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, pan-fried trout fillets. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Although it may seem daunting to some, pan-frying is a quick and easy way to cook trout fillets. The aim is to obtain a nice, crisp skin on the fish, which is best achieved by not moving the fillet around too much during the cooking process. Turning the fish over more than once during cooking will lower the cooking temperature and result in soggy skin. This recipe for pan-fried trout uses simple ingredients—garlic, lemon juice, and a little butter—to let the subtle flavor of this delicious fish shine through.

Pan-fried Trout Fillets is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Pan-fried Trout Fillets is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have pan-fried trout fillets using 7 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Pan-fried Trout Fillets:
  1. Prepare 1 tbsp olive oil
  2. Take 1 trout fillet per serving
  3. Get Salt (I use Sea Salt)
  4. Make ready Ground black pepper
  5. Get 1 knob butter per 2 fillets
  6. Prepare Juice of 1/2 lemon per 2 fillets
  7. Make ready 1 clove garlic, crushed, per 2 - 4 fillets

In a shallow pan, season a little flour with salt and pepper. Dredge the trout in the flour by pressing it down on both sides and shaking any excess flour off. Coat the trout in corn meal and shake off the excess. When the butter is melted, place the coated trout, flesh side down, in the skillet.

Instructions to make Pan-fried Trout Fillets:
  1. Bring the oil to a medium-high heat in a frying pan.
  2. Wipe each fillet with a clean piece of kitchen paper and lightly season.
  3. Place the trout fillet(s) skin-down in the pan and fry until the skin has turned golden, about 2-3 minutes.
  4. Turn the fillet(s) and continue to fry for 10 - 15 seconds. Turn off the heat.
  5. Add the butter and, once it’s bubbling, spoon it over the fillet(s). Then add the lemon juice and garlic. Spoon the butter, lemon juice and garlic mixture and serve onto pre-warmed plates.
  6. Accompany with side-dishes of your choice.

Coat the trout in corn meal and shake off the excess. When the butter is melted, place the coated trout, flesh side down, in the skillet. Pan fried trout fillets have a flavorful, crispy exterior and flaky, juicy meat within. To achieve the tasty exterior, you must combine several seasonings to create a dry rub for the meat. The recipe yields enough for four trout fillets.

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