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.
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.
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.
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