Whole Pan Fried Trout

Photo Credit: Mette Nielsen

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Whole Pan Fried Trout

Yield 4 servings

Cooking whole fish is a delight. Beautiful presentation aside, whole fish is also usually less expensive than filleted options. This pan-fried trout is super simple but packed with flavor.

Ingredients

  • 4 whole trout (about 12 oz. each)
  • Salt and freshly ground black pepper
  • ½ cup all-purpose flour
  • ½ cup cornmeal
  • Generous pinch red pepper flakes
  • 2 Tablespoons vegetable oil 
  • 1 Tablespoon unsalted butter
  • 1 lemon, cut into thin slices 
  • Roughly chopped parsley for garnish
  • Tartar sauce for dipping

Instructions

Rinse the fish under cold running water. Pat with paper towels on the skin and inside until dry. To butterfly, open the fish like a book, slightly pressing the backbone to be sure it's flat. Generously season the flesh with salt and freshly ground pepper. In a shallow dish, stir together the flour, cornmeal, and pepper flakes.

Set a heavy skillet over medium-high heat and add the vegetable oil and butter; when it’s foaming, dredge the fish in the flour mixture and fry for about 4 to 6 minutes per side until the meat flakes with a fork. If cooking multiple fish, work in batches to avoid crowding the pan. You can hold cooked fish in the oven at 300° until ready to serve.

Serve the trout whole, garnished with the lemon slices. For a pretty finish, sprinkle with chopped parsley and serve with tartar sauce on the side.