Pan-Fried Idaho Trout
Whole rainbow trout, dredged lightly in cornmeal and pan-fried in butter, finished with lemon — a simple riverside classic across Idaho's fishing country.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Cast iron skillet
- •Fish spatula
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 22
- carbs
- 12
- protein
- 34
- calories
- 380
Instructions
- 1
Pat the trout dry inside and out with paper towels. Season with salt and pepper.
- 2
Mix the cornmeal and flour on a plate. Coat both sides of the trout in the mixture.
- 3
Heat the butter in a cast-iron skillet over medium-high heat.
- 4
Fry the trout for about 4-5 minutes per side. Cook until golden and the flesh flakes easily.
- 5
Squeeze lemon juice over the fish during the last minute of cooking.
- 6
Transfer the fish to plates. Top with parsley and lemon slices.
- 7
Serve immediately while hot.
Chef's tips
Pat the trout completely dry before coating it so the cornmeal crust sticks and gets crisp.
Storage
Refrigerate cooked trout up to 2 days.
Reheating
Reheat gently in a skillet over low heat to avoid drying out the fish.
Common mistakes to avoid
- •Crowding the pan with too much fish, which steams rather than browns it.
- •Flipping the fish too early before the crust sets.
Serving suggestions
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