Easy Pan-Fried Trout with a Light Flour Coating
From the Oceanside kitchen Β· Recipe collection
Trout fillets cook quickly with a thin flour coating, paprika and garlic seasoning. Lemon at the table brightens the browned, tender fish.
Easy Pan-Fried Trout with a Light Flour Coating
- Yield
- 3 servings
- Prep
- 5 min
- Cook
- About 10 min
Ingredients
- 1 1/2 pounds trout fillets
- Salt and pepper, to taste
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 cup flour
- 1 tablespoon butter
- 1 tablespoon olive oil
- Lemon wedges, for serving.
Step-by-step instructions
- Season trout with salt, pepper, paprika and garlic powder.
- Put flour in a shallow dish, lightly coat the fillets and shake off the excess.
- Heat butter and olive oil in a large skillet over medium-high heat.
- Add trout skin-side down and cook about 3 minutes per side, adjusting for thickness, until golden and 145Β°F in the thickest part.
- Serve promptly with lemon wedges.
What to serve alongside
Roasted potatoes and a salad.
Helpful questions
How do I keep the seafood tender?
Shake away excess flour before cooking so the coating stays light and does not clump in the pan.
Can I use frozen seafood?
Yes, when it is suitable for this recipe. Thaw it in the refrigerator after removing vacuum packaging, then pat dry before cooking. Follow the recipe or product label if it specifically calls for cooking from frozen.
