How to Cook Trout Fish

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For a meal that is big on taste that requires little time and effort to cook, fry up some trout. Trout can be purchased in the fresh or frozen sections of your local grocery store. Frozen fillets, which have the scales removed, are the easiest option when you are short on time. Trout can also be purchased whole and filleted by hand. Whichever type of fish you choose, you can have a tasty dinner on the table in a few minutes with the help of some simple ingredients.

Things You'll Need

  • Frying pan
  • All-purpose flour
  • Oil
  • Salt
  • Pepper
  • Knife
  • Fresh herbs
  • Lemon
  • Place the frying pan on the stove and add one teaspoon of oil for each fish fillet in the pan. Turn the heat to medium. Allow the pan to get hot, approximately 3 to 5 minutes.

  • Pat the fish fillets with paper towels before adding to the pan. This will help prevent the oil from splattering when you place the fillets in the pan. Sprinkle both sides with salt and pepper, or dredge in flour if desired.

  • Place the filets in the hot pan. Cook for 3 to 4 minutes for thin fillets. If the fillets are thicker, a general rule of thumb is to cook fish 7 to 10 minutes for each inch of thickness. Once the fish has cooked for the appropriate length of time on one side, use a spatula to turn the fish to the other side.

  • Insert a knife into the side of the fish to check if it is cooked through. The fish should be opaque inside and flake when touched with the knife.

  • Transfer to a serving plate and sprinkle with fresh herbs, such as rosemary or dill, and a squeeze of lemon.

Tips & Warnings

  • Fish fillets should not smell overly fishy before cooking. A mild sea smell is ideal.
  • Do not flip the fish more than once during cooking, as this will prevent a nice brown crust from forming.

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