Pan-Fried Trout is a simple yet elegant dish that brings out the delicate, mild flavor of fresh trout. Lightly seasoned and cooked to crispy perfection, this fish is quick to prepare and perfect for a wholesome meal. A light dredging in flour gives the trout a golden, crispy skin while keeping the flesh tender and moist. Served with a squeeze of lemon and a sprinkle of fresh herbs, pan-fried trout is a delicious, healthy option that pairs well with roasted vegetables or a fresh salad for a satisfying meal.
Ingredients:
- 2 fresh trout fillets, skin-on
- Salt and pepper to taste
- ½ cup all-purpose flour
- 1 tsp paprika (optional, for extra flavor)
- 2 tbsp olive oil or butter
- 1 lemon, cut into wedges
- Fresh parsley or dill for garnish
Instructions:
- Prepare the Fillets: Pat the trout fillets dry with paper towels. Season both sides with salt and pepper.
- Dredge in Flour: On a plate, mix the flour and paprika. Lightly dredge each trout fillet in the flour mixture, shaking off any excess.
- Heat the Pan: In a large skillet, heat the olive oil or butter over medium-high heat until hot.
- Cook the Trout: Place the fillets in the skillet, skin side down. Cook for 3-4 minutes, or until the skin is crispy and golden. Carefully flip and cook the other side for an additional 2-3 minutes, or until the flesh is opaque and flakes easily with a fork.
- Serve: Transfer the trout to plates, squeeze fresh lemon juice over each fillet, and garnish with parsley or dill.
Enjoy this Pan-Fried Trout as a delicious, simple dish that highlights the fresh flavor of the fish with a crispy, golden crust!