Lough Erne Pan-Fried Trout with Oatmeal
Fresh whole trout coated in nutty medium oatmeal and pan-fried in foaming butter until golden, tender, and crisp.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •large heavy-based frying pan
- •shallow dishes
- •kitchen paper
- •fish slice
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 24 g
- carbs
- 24 g
- fibre
- 3 g
- protein
- 42 g
- calories
- 480 kcal
Instructions
- 1
Pat the gutted trout thoroughly dry inside and out using kitchen paper.
- 2
Season the cavity of each fish with a small pinch of salt and pepper.
- 3
Mix the plain flour, half the salt, and remaining pepper on a wide plate.
- 4
Whisk the egg and milk together in a shallow dish.
- 5
Spread the medium oatmeal evenly across a second wide plate with remaining salt.
- 6
Dust each fish lightly in seasoned flour, dip in egg, then press into oatmeal to coat.
- 7
Heat half the rapeseed oil and half the butter in a frying pan over medium heat.
- 8
Place two trout into the foaming butter and fry gently for 5 to 6 minutes.
- 9
Turn carefully with a fish slice and fry for another 5 minutes until crisp and cooked through.
- 10
Transfer the cooked fish to a warm plate and repeat with remaining oil, butter, and trout.
- 11
Scatter chopped fresh parsley over the trout and serve immediately with lemon wedges.
Chef's tips
Use medium oatmeal rather than rolled porridge oats to ensure an even, crunchy crust that adheres well. Adding a splash of rapeseed oil prevents the butter from burning during pan-frying.
Ingredient substitutions
- whole trout → trout fillets or fresh river mackerel
- medium oatmeal → coarse cornmeal or fine polenta
- butter → clarified butter or a dairy-free plant butter block
Storage
Store any cooled leftover trout in an airtight container in the refrigerator for up to 1 day.
Reheating
Reheat on a baking tray in an oven preheated to 180C (160C fan) for 8 to 10 minutes to crisp the crust.
Common mistakes to avoid
- •Using large rolled porridge oats, which fail to stick to the fish skin properly.
- •Frying over excessive heat, which chars the oatmeal before the fish cooks through.
- •Skipping the paper towel drying step, leading to a soggy coating.
Serving suggestions
Cooked Lough Erne Pan-Fried Trout with Oatmeal?
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