Pan frying is one of the simplest methods of preparing trout fillets. Pan fried trout fillets have a flavorful, crispy exterior and flaky, juicy meat within. To achieve the tasty exterior, you must combine several seasonings to create a dry rub for the meat. You will need 15 to 20 minutes from when you season the meat to when you are ready to serve the trout fillets. The recipe yields enough for four trout fillets.
Things You'll Need
- 3 tbsp. minced garlic
- 2 tbsp. ground ginger
- 1 tbsp. dried basil
- 2 tbsp. minced green onion
- 1 tbsp. white sesame seeds
- 1 tsp. crushed red pepper
- 1/2 tsp. salt
- Small bowl
- 1/2 cup olive oil
- Four 8 oz. trout fillets
- 1/8 cup butter
- Large skillet
- Metal tongs
- Four lemon wedges
Combine 3 tbsp. minced garlic, 2 tbsp. ground ginger, 1 tbsp. dried basil, 2 tbsp. minced green onion, 1 tbsp. white sesame seeds, 1 tsp. crushed red pepper and 1/2 tsp. salt in a small bowl. Stir the seasoning mixture with a spoon to blend.
Rub 1/2 cup olive oil over both sides of four 8 oz. trout fillets. Rub the seasoning mixture over the oiled fillets and set to the side.
Melt 1/8 cup butter in a large skillet over medium heat. When the butter starts to turn brown, add the trout fillets to the pan. Allow the trout fillets to cook for three minutes.
Flip the fillets with metal tongs and pan fry the other side for an additional three minutes. When done, the flesh will flake easily when touched with the tongs.
Allow the trout to cool for three minutes before serving. Serve each fillet with a lemon wedge.
Tips & Warnings
- Use 8 tbsp. of your favorite trout seasoning mixture in lieu of the homemade one to customize the flavor to your liking.
- "Trout Cookbook"; Livingston A. D.; 1996
- "Cooking Basics For Dummies"; Bryan Miller, Marie Rama and Eve Adamson; 2011
- Photo Credit Hemera Technologies/Photos.com/Getty Images
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