Pan-Fried Breaded Trout Recipe

5 1 1
Pan-Fried Breaded Trout Recipe
Pan-Fried Breaded Trout Recipe photo by Taste of Home
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Pan-Fried Breaded Trout Recipe

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5 1 1
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ONE SUMMER when my husband and I were enjoying our first "getaway" in years, we found ourselves stranded in our cabin cruiser with a dead battery. When hunger set in, my husband rigged up a fishing line, and soon there were two trout sizzling on the portable grill. We eventually made it home all right...and kept the recipe we'd devised. -Felicia Cummings, Raymond, Maine
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 lake trout fillets (about 8 ounces each)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup bacon-flavored crackers, crushed
  • 1/2 cup cornmeal
  • 1/4 to 1/2 teaspoon garlic salt
  • Pinch pepper
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup canola oil
  • Lemon wedges and/or minced chives or parsley, optional

Directions

Rinse fish in cold water; pat dry. In a shallow bowl, combine the cheese, cracker crumbs, cornmeal, garlic salt and pepper. In another bowl, beat eggs and milk. Dip fish in the egg mixture, then gently roll in the crumb mixture.
In a large skillet, fry fish in oil for 3-4 minutes on each side or until it flakes easily with a fork. Garnish with lemon, chives and/or parsley if desired. Yield: 4 servings.
Originally published as Pan-Fried Trout in Reminisce May/June 1996, p49

Nutritional Facts

1 each: 524 calories, 39g fat (8g saturated fat), 152mg cholesterol, 441mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 22g protein.

  • 4 lake trout fillets (about 8 ounces each)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup bacon-flavored crackers, crushed
  • 1/2 cup cornmeal
  • 1/4 to 1/2 teaspoon garlic salt
  • Pinch pepper
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup canola oil
  • Lemon wedges and/or minced chives or parsley, optional
  1. Rinse fish in cold water; pat dry. In a shallow bowl, combine the cheese, cracker crumbs, cornmeal, garlic salt and pepper. In another bowl, beat eggs and milk. Dip fish in the egg mixture, then gently roll in the crumb mixture.
  2. In a large skillet, fry fish in oil for 3-4 minutes on each side or until it flakes easily with a fork. Garnish with lemon, chives and/or parsley if desired. Yield: 4 servings.
Originally published as Pan-Fried Trout in Reminisce May/June 1996, p49

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goarmy0704 User ID: 1287469 16889
Reviewed Oct. 21, 2010

"This was great-the only problem we had was we couldn't find bacon crackers - they must not make them anymore so we used Ritz."

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