Pan-fried Trout
"Quick and easy way to prepare fresh whole trout after a day of fishing. Recipe adapted from Bon Appetit (April, 1984)."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 1⁄2 cups oatmeal
- 7 tablespoons unsalted butter, plus
- 2 tablespoons unsalted butter
- 4 (8 ounce) fresh water trout, cleaned through gills
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons corn oil
- 1⁄4 cup lemon juice
- 1 lemon, quartered for garnish (optional)
directions
- Using a food processer or blender crumble oatmeal.
- Melt 3 tablespoons butter in skillet over medium heat.
- Pour 1/2 cup oats into pan and stir until light brown.
- Remove from heat.
- Place remaining oat crumbs on a plate or pie pan.
- Rub each trout with 1/2 teaspoon butter and sprinkle with salt and pepper.
- Place fish in crumbs and coat well.
- Repeat until all fish are covered with crumbs.
- Set aside on plate.
- Melt 4 tablespoons butter and the oil in cast-iron (or other heavy) skillet over medium-high heat.
- Add trout to pan and cook about 4-6 minutes per side or until cooked to desired doneness.
- When done place fish on heated plate and keep warm.
- Pour lemon juice in skillet and stir for 1 minute, stirring up brown bits.
- Pour over trout and sprinkle with reserved brown oat crumbs.
- If desired, garnish with lemon pieces.
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Reviews
-
DH says to add this recipe to the permanent file. I did powder the oatmeal, substituted Chef Paul's MAGIC salt free seasoning for the salt and then lightly shook Tony Chacheres creole seasoning for a little zip, used lemon pepperin lieu of reg. pepper. The fresh lemon added to the pan bits was sooooo tasty. No leftovers! Thanks for sharing Ellie2 -
This was good. The next time I do this recipe I will really 'powder' the oatmeal, otherwise you're left with some chewy bits. I made this as written and it was tasty and juicy. Thanks ellie!
Tweaks
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DH says to add this recipe to the permanent file. I did powder the oatmeal, substituted Chef Paul's MAGIC salt free seasoning for the salt and then lightly shook Tony Chacheres creole seasoning for a little zip, used lemon pepperin lieu of reg. pepper. The fresh lemon added to the pan bits was sooooo tasty. No leftovers! Thanks for sharing Ellie2
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
