How to Make Pan-fried Trout With Sage

Small whole trout served one to a person makes a beautiful presentation at the dinner table, and make family and guests happy and satisfied. Trout is also one of the quickest, easiest fish to cook to perfection. Trout on the market today are mainly farm raised in freshwater ponds. Buy fish that are gutted but whole, which will allow you to inspect the eyes and skin for freshness. Here's how to pan-fry them with bacon flavor and sage.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 4 whole trout (1/2 to 3/4 pound each), dressed
• 1/4 cup chopped fresh sage or 2 teaspoons dried sage, crumbled
• 1 1/2 teaspoons salt
• 3/4 teaspoons black pepper
• 1/2 cup all purpose flour
• 1/2 cup white or yellow cornmeal
• 2 T. bacon or ham drippings
• 2 T. vegetable oil

1. Pat the fish dry and sprinkle inside and out with 2 tablespoons of the sage, 1 teaspoon of the salt, and ½ teaspoon of the pepper.
2. On a piece of wax paper, combine flour, cornmeal, and 2 tablespoons of the sage, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper. Coat fish, shake off excess, and set aside.
3. Spray sides of a large skillet with non-stick cooking spray. Over moderately high heat, heat 1 tablespoon each of the bacon drippings and oil 1 minute.
4. Working with 2 fish at a time, sauté for 5 minutes, then, using 2 pancake turners, turn fish and sauté until fish flakes at the touch of a fork, about 5 minutes.
5. Transfer to a heated serving platter and keep warm while sautéing the remaining fish the same way. Makes 4 large servings.

Tips & Warnings

• 1 Serving: Calories 427; Total Fat 25 grams; Saturated Fat 7 grams; Protein 36 grams; Carbohydrates 11 grams; Fiber 1 gram; Sodium 545 milligrams, Cholesterol 107 milligrams
• Preparation time 45 minutes, cooking time 30 minutes
• The trout should have a clean smell, bright eyes that are not sunken, and moist, not slimy, skin. Press the flesh with a finger; it should spring back.
• If possible buy the fish on the day you plan to cook it. Wrap it loosely in parchment or wax paper and keep it in the meat tray of the refrigerator and make sure to cook it within 24 hours of purchasing.
• Remove the hot fish to a warmed platter lined with paper toweling to absorb surface oil. A country chef's trick is to drain sauteed catfish in a flat pan lined with sliced bread. The bread can then be frozen and recycled into stuffing for baked fish.