Pan-Fried Rainbow Trout
photo by twissis
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 1⁄2 cup flour
- 4 tablespoons butter (use clarified butter if you can, it will help prevent overbrowning)
- 3 tablespoons lemon juice
- salt
- pepper
- 2 tablespoons parsley, chopped
- 2 whole rainbow trout, fresh, cleaned and heads removed if preferred
directions
- Clean and pat dry the fish. Sprinkle the fish on the outside and in the cavity with the lemon juice, salt and pepper. Dredge in the flour.
- Melt the butter in a saute pan and saute on medium heat for 5 - 10 minutes per side, depending on the thickness of the fish. The flesh should be white and flake easily when done. Take care not to overcook.
- Remove the fish to a platter. Swirl the remaining butter in the pan (add more if there is not enough) and add the parsley. Swirl a bit more until the parsley is thoroughly coated in butter. Pour over the fish and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Made as written for CQ4 & the Happy Campers team - My DH is an avid fisherman of the Icelandic highland lakes where trout abound. 1 of his fishing buddies recently gifted us w/freshly caught large trout fillets that were "pan ready" & split by me to generous portion sizes for your recipe. This simple recipe & method are the standard for cooking trout in Iceland & my Siggi said I had never done it better. It was served w/sml garlic-parsley potatoes plus an eggplant CQ4 recipe & made for a lovely meal that will grace our table often. A pic will post later today & thx for sharing this recipe w/us. :-)
RECIPE SUBMITTED BY
PanNan
Needville, Texas