🐟 Classic Pan-Fried Trout
Ingredients (Serves 2):
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2 whole trout (cleaned, gutted, head-on or off)
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Salt and freshly ground black pepper
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½ cup all-purpose flour (for coating)
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2 tbsp butter
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1–2 tbsp olive oil or vegetable oil
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2 garlic cloves (optional, smashed)
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Fresh herbs (e.g., parsley, dill, or thyme – optional)
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Lemon wedges, for serving
🧑🍳 Instructions:
1. Prepare the Trout:
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Pat the trout dry with paper towels (very important for crispiness).
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Season inside and out with salt and pepper.
2. Dredge in Flour:
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Lightly coat the trout in flour, shaking off the excess.
3. Heat the Pan:
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In a large skillet, heat the butter and oil over medium-high heat.
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Add smashed garlic cloves and fresh herbs if using, to infuse the oil.
4. Fry the Trout:
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Place the trout in the pan and fry for 4–5 minutes on each side, depending on thickness, until skin is crisp and golden, and flesh flakes easily with a fork.
5. Serve:
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Remove from pan and drain briefly on a paper towel.
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Serve with lemon wedges and sides like boiled potatoes, salad, or sautéed greens.