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.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/whole-pan-fried-trout/