For extra crispy skin, pat the trout very dry before dredging. Adjust the amount of cayenne pepper to your desired level of heat. Serve immediately for the best texture and flavor. A squeeze of lemon juice over the trout as it cooks adds brightness. Consider adding fresh herbs like thyme or rosemary to the flour mixture for added flavor.
Pan-Fried Whole Trout
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME30 mins
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SERVING4 People
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VIEWS195
Delight in the rustic simplicity of pan-fried whole trout, a celebration of fresh flavors and crispy textures. This dish brings the outdoors to your table, offering a delightful experience best paired with creamy mashed potatoes and vibrant steamed Swiss chard.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol195 mg
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Fiber4 g
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Protein73 g
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Saturated Fat5 g
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Sodium764 mg
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Sugar0 g
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Fat33 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Prepare the Trout: Carefully remove the gills from each trout and discard. Rinse the trout thoroughly under cold running water. Pat dry with paper towels and set aside. (5 minutes)
02 Step
Recipe View 3 mins Heat the Skillet: In a large, heavy-bottomed skillet, heat the olive oil over medium heat until it shimmers. (3 minutes)
03 Step
Recipe View 2 mins Prepare the Dredge: In a shallow dish, whisk together the flour, cornmeal, salt, black pepper, and cayenne pepper until well combined. (2 minutes)
04 Step
Recipe View 5 mins Dredge the Trout: Increase the heat to medium-high. Dredge each trout in the flour mixture, ensuring it is fully coated on both sides. Shake off any excess flour. (5 minutes)
05 Step
Recipe View 10 mins Pan-Fry the Trout: Carefully place the dredged trout into the hot oil. Fry for 4 to 6 minutes per side, or until the fish is golden brown and flakes easily with a fork. Avoid overcrowding the pan; cook in batches if necessary. (8-12 minutes)
06 Step
Recipe View 0 mins Serve: Transfer the pan-fried trout to a serving platter. Garnish generously with fresh lemon wedges and serve immediately.
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RECIPE REVIEWS
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Elody Abshire
Apr 22, 2025The tips were very helpful, especially patting the trout dry for extra crispy skin.
Durward Hauck
Apr 18, 2025I loved the hint of spice from the cayenne pepper. The cornmeal gave the trout a wonderful texture.
Andy Trantow
Dec 11, 2024This recipe was fantastic! The trout was perfectly crispy and the flavor was spot on. Definitely making this again!
Amie Kulas
Nov 25, 2024Easy to follow and delicious! My family raved about it.
Sofia Prohaska
May 29, 2024I added some fresh thyme to the flour mixture, and it was a great addition!