Pan-Fried Trout Recipe

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Having fresh trout on hand for supper is a great benefit of owning a trout farm! I depend on this simple recipe often.—Shirley Coleman, Monkton, Vermont
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 2 eggs
  • 8 trout fillets
  • 2/3 cup grated Parmesan cheese
  • 2 tablespoons canola oil

Nutritional Facts

2 each: 628 calories, 32g fat (9g saturated fat), 318mg cholesterol, 399mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 80g protein.


  1. In a shallow bowl, beat eggs. Dip fillets in eggs, then dredge in the Parmesan cheese. Shake off excess. Heat oil in a large skillet over high heat; brown fillets lightly on both sides until fish flakes easily with a fork, about 5-7 minutes. Yield: 4 servings.
Originally published as Pan-Fried Trout in Taste of Home April/May 1995, p65

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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