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Pan-Fried Breaded Trout Recipe

Pan-Fried Breaded Trout Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 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 cooking oil
  • Lemon wedges and/or snipped fresh 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. In a skillet, fry fish in oil for 5-7 minutes or until it flakes easily with a fork, turning once. If desired, garnish with lemon, chives and/or parsley. Yield: 4 servings.

Nutritional Facts

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

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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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