Pan-Fried Trout
Simple Recipes Budget Recipes Fish and Seafood Meat Dishes
Rustic trout with rustic new potatoes. The trout is prepared à la meunière, which may sound pretentious, but simply means "in the style of the miller's wife". It can also be made with white fish fillets, just reduce the frying time depending on thickness.
Ingredients
2 trout (not too large)
1 lemon
40 g butter
1 tablespoon oil
1/4 bunch parsley
2 tablespoons flour
1 teaspoon sweet paprika
salt, black pepper, chili flakes
Servings: 2
How to prepare pan-fried trout
- Clean the trout of intestines, then cut off the head and tail, and the fins if desired. Wipe well with paper towels.
- Mix the flour with paprika on a wide plate.
- Drizzle the trout with lemon juice all over, including inside. Then sprinkle with salt, black pepper, and chili if desired, including inside. Dredge through the flour to coat well, then shake off the excess flour.
- In a wide pan (large enough to hold the fish), heat the oil and half the butter (use clarified butter here if you intend to fry the trout in multiple batches or if the pan is cast iron and gets very hot). Place the trout in the pan and reduce heat to low.
- Fry the trout for 5 minutes per side.
- Remove the fish to a warmed plate (required - keep it in the oven on low until needed). Sprinkle with chopped parsley.
- Drain most of the fat remaining in the pan, leaving about a tablespoon by eye. Add the remaining butter and shake the pan back and forth until it melts. Add 3 tablespoons of lemon juice and leave for about 15 seconds.
- Pour the lemon butter sauce over the trout, covering the entire surface.
- Serve immediately while warm. I garnished them with pan-fried new potatoes, which this time I seasoned with salt, pepper, and crumbled nori (seaweed sheets). They also go well with plain boiled potatoes or steamed broccoli.
