Pan-Fried Montana Trout
Whole trout coated lightly in cornmeal and pan-fried in butter until crisp-skinned and flaky, a classic camp and creekside meal in trout country.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 22
- carbs
- 12
- protein
- 34
- calories
- 380
Instructions
- 1
Pat the trout very dry inside and out.
- 2
Sprinkle salt and pepper inside the cavity and on the skin.
- 3
Spread cornmeal on a plate. Coat each trout lightly on both sides.
- 4
Heat butter in a cast-iron skillet over medium-high heat until it foams.
- 5
Place trout in the skillet. Cook without moving for 3-4 minutes until golden.
- 6
Carefully flip the trout. Cook 3-4 minutes on the other side until the flesh flakes easily.
- 7
Transfer the trout to plates. Squeeze lemon over the top.
- 8
Top with parsley if you like and serve right away.
Chef's tips
Dry the fish completely before coating so the cornmeal sticks and turns crisp. Keep the fish still while it cooks to protect the skin.
Storage
Best eaten immediately; leftovers keep refrigerated up to 1 day.
Reheating
Reheat gently in a skillet over low heat to avoid drying the fish.
Common mistakes to avoid
- •Crowding the skillet, which steams the fish instead of browning it
- •Flipping the fish too early before a crust forms, which tears the skin
Serving suggestions
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