Pan-Fried Trout

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This is my husband's, Don Stradley, recipe for freshly caught Rainbow Trout. Very easy and very simple recipe - but very good! My husband went on a fishing trip with his son over Father's Day weekend and caught these beautiful Rainbow Trout. I always leave the cooking to him when he brings home fish, and I also want the head cut off!

My husband cleaned the trout just after he caught them by gutting them, cutting off the gills, and most importantly, scraping off the blood line off the backbone.

 Small trout up to about 1 pound in size often taste best lightly fried in butter. Rainbow trout are traditionally cooked and served with the skin on for added flavor. This has to be the easiest and quickest way to cook a trout.
 


 Ingredients.

  • 1 or 2 whole (1-pound) Trout, cleaned, head can be on or off but gills must be removed
  • 2 ounces butter
  • 1 plate of flour
  • Salt and pepper to season the flour

When ready to cook, rinse the fish under cold water and pat dry with a paper towel. Drying will prevent the fish from steaming when you cook it. Cut a few diagonal slashes along each side of the fish. Roll fish in flour seasoned with salt and pepper until covered.

Heat the butter in a frying pan until bubbling, and then fry the trout for about 5 minutes on each side until golden brown. To test for doneness when cooking the trout, insert a fork at the thickest point of the fish. Perfectly cooked fish is nearly opaque, should be very moist, and will flake easily with a fork. Fish that looks slightly dry is overcooked. Undercooked fish will look translucent and raw. If you have a meat thermometer, the internal temperature in the center of the fillet should reach 145ºF.

Serve with a slice of lemon for a slightly fresher, livelier taste.

NOTE: If you like to eat the fish skin, make sure you remove all the fish scales before cooking.