Of all the trout recipes out there, nothing compares to a good pan-fried trout.
As old as camping itself, my blend of seasonings and hot oil is the perfect way to prepare and eat the day’s catch.
I prefer a cast iron skillet for even heat distribution and crispy skin, but any frying pan will do the job.
TIP: You can also make this recipe with store bought rainbow trout.
remove the head and fins if you like, but as any Eastern chef will tell you leaving them on helps retain moisture and maximize flavor.
If fried foods just aren’t in your diet, try my Wine Steamed Trout recipe
Pan Fried Trout
- Clean, scale, and rinse the trout under cold water, making sure there are no blood vessels left in the cavity.
- Make 3-4 diagonal cuts on each side of the fish just a little deeper than the skin.
- Pat the fish dry and set aside.
- Mix the flour, salt, pepper, oregano, and cayenne in a shallow bowl.
- Melt the butter and olive oil over medium heat in a large frying pan.
- Dredge the fish in the flour mixture until well coated.
- Fry in the oil and butter, turning once to cook thoroughly.
- The trout is ready to serve when it flakes easily with a fork.