A delicious Pan Fried Trout recipe, a perfect dinner with a nice side salad.
Prep Time 10minutes
Cook Time 8minutes
Total Time 18minutes
Author Jennifer West
3 - 4Trout filetsskin on one side
1 /12cupsbread crumbs
1/2tspred pepper flakes
2large lemonsjuiced (keeping the zest from one as well)
extra virgin olive oil
In a small bowl, mix the lemon juice and mustard together well. Cover both sides of the trout with this mixture.
In a separate bowl, combine bread crumbs, garlic, parsley, oregano, red pepper, lemon zest, and kosher salt. Mix these together well.
Take each filet and coat them with the bread crumb mixture heavily.
Heat about 1/4" extra virgin olive oil in a pan on a medium heat. To check and make sure the oil is warm enough to fry, add a pinch of the loose bread mixture to the heated oil. If it starts to boil and fry, the fish is ready to fry.
Fry your filets for 6 minutes skin side down. After 6 minutes, flip the trout carefully and fry for an additional 2 minutes. If you are unable to fit all of your filets into the pan, cook them one at a time and place into an oven heated up to 250 to maintain heat while the others are cooking.
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.