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A plate of pan-seared trout with noodles and vegetables next to a red bowl of creamy polenta with wild mushrooms and shaved parmesan, all on a weathered red wooden surface with a red napkin.

Pan Sauteed Trout

  • Author: Keith Recker

Description

Crispy golden trout cooked in butter and oil, seasoned with paprika and pepper—simple, tasty, and ready in minutes.

Ingredients

Scale
  • 1 cup flour
  • 1 tsp salt
  • 1 ½ tsp pepper
  • ½ tsp smoked paprika
  • 4 tsp butter
  • 1 tbsp oil

Instructions

  1. Pat filleted trout dry with paper towels. Heat a skillet.
  2. Mix flour, salt, pepper, and smoked paprika in a large flat platter. Dredge both sides of room-temperature fish in the flour mixture so that it is covered in flour.
  3. Shake a little to remove any excess. Warm a skillet large enough for the fish to lay flat. Add olive oil and butter.
  4. When butter crackles, place the fish skin side down and cook for approximately 4 minutes. Peek underneath for golden brown color before turning.
  5. Flip and repeat. You’ll know it’s done when both sides are golden brown, and the flesh is white and flaky. Sprinkle with fresh lemon and fresh parsley. Serve hot.

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Find it online: https://www.tablemagazine.com/pan-sauteed-trout-with-polenta-and-wild-mushroom/