Pan-Fried Trout

Whether you’ve just returned from a successful fishing trip or picked up some beautiful fillets from your local market, this pan-fried trout recipe brings together the freshness of the lake with the comforting flavors of a homestyle meal. Whether you’re a fan of classic fried fish recipes or looking to try something new, fried trout is simple to prepare and deeply satisfying. A cornmeal, cracker and cheese coating creates an irresistibly crispy and golden exterior that encases a tender and flavorful fish. Pair it with simple sides like roasted potatoes, rice pilaf or green beans.

Ingredients for Pan-Fried Trout

• Trout: Fresh lake trout fillets are the star of this dish, offering a delicate and slightly nutty flavor that pairs perfectly with the crispy coating.
• Parmesan: Grated Parmesan cheese adds a rich and savory flavor and helps create a golden, crispy crust on the fillets.
• Bacon-flavored crackers: Crushed crackers introduce a smoky, bacon-like flavor that enhances the overall taste and texture of the coating.
• Cornmeal: This ingredient gives the coating its characteristic crunch to make each bite of trout satisfyingly crispy.
• Garlic salt: A pinch of garlic salt adds just enough garlic flavor to balance the richness of the fish and coating.
• Pepper: A pinch of pepper enhances the flavor profile, adding a touch of warmth and spice.
• Eggs and milk: Beaten eggs and milk help the coating adhere to the fillets and ensures an even and crispy crust.
• Canola oil: This neutral-tasting oil with a high smoke point allows the fish to cook evenly to a perfect golden brown.
• Lemon wedges and/or minced herbs: Optional garnishes like lemon wedges add brightness and a touch of acidity, while chives or parsley contribute freshness and color.

Directions

Step 1: Bread the fish

Rinse the fish in cold water and pat it dry. Combine the cheese, cracker crumbs, cornmeal, garlic, salt and pepper in a shallow bowl. In another bowl, beat the eggs and milk. Dip the fish in the egg mixture and then gently roll it in the crumb mixture.

Step 2: Fry the fish

In a large skillet, fry the fish in oil for three to four minutes on each side or until it flakes easily with a fork. Garnish with lemon, chives and parsley.

Pan-Fried Trout Recipe Variations

• Herbed coating: For a more herbaceous flavor, add fresh or dried herbs like thyme, dill or parsley to the coating mixture.
• Spicy coating: Mix in a pinch of cayenne pepper or Old Bay seasoning with the cornmeal mixture for a spicier version.

How to Store Fried Trout

Let the fillets cool to room temperature before placing them in an airtight container. Refrigerate for up to three days.

Can you freeze pan-fried trout?

To freeze this trout recipe, wrap each fillet in plastic wrap and then place them in a freezer-safe bag or container. The trout can be frozen for up to two months. To reheat, place the trout on a baking sheet and warm in a 350°F oven for 10 to 15 minutes or until heated through. Allow the fillets to thaw in the refrigerator overnight before reheating if reheating from frozen.

Can You make the recipe ahead of time?

You can prepare the coating mixture and coat the fillets in advance. Store the coated fillets in the refrigerator for up to 24 hours before frying. This makes it easy to quickly cook the trout when you’re ready to serve.

Pan-Fried Trout Recipe Tips

Can I use other types of fish in this recipe?

You can substitute trout with other similar fish like tilapia, pollock, catfish or cod.

How do I know when the trout is fully cooked?

The trout is done when it flakes easily with a fork and reaches an internal temperature of 145°.

Can I bake the trout instead of frying?

You can bake the coated fillets at 400° for 15 to 20 minutes or until golden and cooked through. Use a little cooking spray first to get them golden brown.