Imagine a dish so simple yet so spectacular that it transforms an ordinary weeknight dinner into a gourmet experience. Our Pan Fried Butterflied Trout is your ticket to restaurant-quality seafood right in your own kitchen. With a golden, crispy exterior and tender, flaky meat inside, this recipe will make you feel like a professional chef with minimal effort and maximum flavor. Get ready to impress your family and friends with this mouthwatering American classic that's easier to prepare than you might think!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 butterflied trout
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 lemon, sliced
Instructions
- Begin by preparing your ingredients. Rinse the butterflied trout under cold water and pat them dry with paper towels. This helps to remove any excess moisture, ensuring a better sear.
- In a shallow dish, combine the all-purpose flour with a generous amount of salt and pepper. Mix well to ensure the seasoning is evenly distributed throughout the flour.
- Heat a large skillet over medium heat. Add the olive oil and 1 tablespoon of butter to the pan. Allow the butter to melt and foam, creating a rich base for frying.
- While the oil and butter are heating, dredge each butterflied trout in the seasoned flour, coating both sides evenly. Shake off any excess flour to prevent clumping.
- Once the skillet is hot and the butter is bubbling, carefully place the coated trout skin-side down in the pan. Cook for about 4-5 minutes until the skin is crispy and golden brown.
- Using a spatula, gently flip the trout over and add the remaining tablespoon of butter to the pan. Continue cooking for another 4-5 minutes, basting the fish with the melted butter for added flavor.
- Check for doneness; the trout should be opaque and flake easily with a fork. If needed, cook for an additional minute or two, but be careful not to overcook.
- While the trout is finishing cooking, in the same skillet, add the lemon slices. Sauté them for about 1-2 minutes until they are slightly caramelized and fragrant.
- Once the trout is cooked, remove it from the skillet and place it on a serving plate. Arrange the sautéed lemon slices on top or beside the trout for a fresh garnish.
- Serve the pan-fried butterflied trout immediately, with additional lemon wedges on the side if desired. Enjoy your delicious and simple American-style dish!
Tips
- Pat the trout completely dry before flouring to ensure a crisp, even coating that won't become soggy.
- Use a combination of butter and olive oil for the best flavor and higher cooking temperature.
- Don't overcrowd the pan - cook the trout in batches if necessary to maintain proper heat and achieve that perfect golden crust.
- Watch the heat carefully; medium heat prevents burning while allowing the fish to cook evenly.
- Fresh lemon is key - the caramelized lemon slices add a bright, zesty complement to the rich, buttery fish.
- Let the trout rest for a minute after cooking to help retain its juices and ensure maximum tenderness.
- Choose fresh, high-quality trout for the best possible flavor and texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 35g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 95mg
