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PAN FRIED TROUT

Ingredients

  • 2 filets of fresh NC rainbow trout (skin-on)
  • 1 C flour
  • 1 TBLS rice flour
  • kosher salt/pepper
  • 1 TBLS paprika
  • 1 to 2 TBLS canola oil
  • lemon wedges
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In almost five years of knowing The Carolina Meat & Fish Co., I have never once taken North Carolina rainbow trout home to cook. A few weeks ago, I decided to do just that. I actually do not even remember ever eating trout. I love that the filets are cleaned with zero bones. Definitely makes it much easier to prepare, and eat! I did search on Pinterest for a recipe, but just did not find one I liked. So, I created my own for Pan Fried Trout. It’s super quick and easy. The fish is super tender, and the skin is so crispy!

I have found that searing the flesh side first, lends to a crispier skin. After trying both ways, I found that if you sear the skin side first, it tends to soften a bit while the flesh side is cooking. Definitely eat the crispy skin, or give it to your pooch. My fur babies love it. The skin is very rich in Omega-3’s. Crisping up the skin adds a pleasant textural element to the delicate nature of the pan seared trout. You will notice that if you ever order trout at a restaurant, most chefs will serve this way.

After preparing the trout this way, I decided to create another recipe giving it a bit of flare. Check out my Trout Almondine. The almondine sauce can also be used on other types of fish, as well. Imagine a nicely seared piece of Chilean sea bass with this gorgeous sauce. Flounder, corvina and sole would also be great substitutes.

a plate of pan fried trout and asparagus

HOW TO PREPARE PAN FRIED TROUT

Rinse the trout filets with cold water. Mix the flours, kosher salt, black pepper and paprika together. I usually do this on a plate, or just on a paper towel. If you are following keto, substitute the all-purpose flour with almond flour. Heat up the oil in a non-stick skillet to medium-high. You can also use a cast iron pan. Lightly salt the fish. Dredge both sides of the filets in the flour mixture.

two trout filets

Once the oil is hot, place one filet (flesh side down) and allow sear until the flesh turns opaque. Flip and brown the skin side. This usually takes only about four minutes, or so per side depending on the thickness of the fish. Lightly salt when you remove from the pan. Repeat for the remaining filet.

ENJOY this amazing Pan Fried Trout. Serve with Creamed Spinach and Baked Potatoes for a fabulous meal, or with brown rice and steamed vegetables for a healthier, and just as fabulous meal!

LET’S GET SOCIAL!

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest!

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