• 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 NC rainbow trout home to cook. A few weeks ago, I decided to do just that. I actually don’t even remember ever eating trout. I love that the filets are cleaned with zero bones…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!

Rinse the filets with cold water. Mix the flours, salt/pepper and paprika together. I usually do this on a plate or just on a paper towel. Heat up the oil in a non-stick skillet to medium-high. Lightly salt the fish. Dredge both sides of the filets in the flour mixture.

Once the oil is hot, place one filet (skin side down) and allow to turn crispy. Flip and brown the other side. This usually takes about 4 to 5 minutes per side depending on the thickness of the fish. Lightly salt when you remove from oil then repeat for the remaining filet. ENJOY!!!

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