Print Options

Back to Pan-Fried Breaded Trout >

Include these items:

Select reviews >

Taste of Home Logo

Pan-Fried Breaded Trout

 Pan-Fried Breaded Trout
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
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 524 calories, 39 g fat (8 g saturated fat), 152 mg cholesterol, 441 mg sodium, 20 g carbohydrate, 1 g fiber, 22 g protein.

2 of 2

Pan-Fried Breaded Trout (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.