Non-VegetarianRocky Mountain cuisine Main Course

Rocky Mountain Pan-Fried Trout

Name: Rocky Mountain Pan-Fried Trout
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Rocky Mountain
Ingredients: 2 whole Whole trout, cleaned and butterflied; 0.5 cup Cornmeal; 0.25 cup All-purpose flour; 4 tbsp Butter; 1 whole Lemon; 2 sprigs Fresh thyme; 1 tsp Salt; 0.5 tsp Black pepper

A simple, cornmeal-crusted whole trout pan-fried in butter, reflecting Colorado's long tradition of high-country fly fishing and camp cooking.

🇺🇸United States· Colorado

Prep: 10 min
Cook: 12 min
Total: 22 min
Servings: 2
Difficulty: Easy
Calories: 420 kcal

Equipment

•Cast iron skillet

Nutrition

Per serving, approximate

Calories: 420 kcal
fat: 28
carbs: 8
protein: 34
calories: 420

Instructions

1
Pat the trout dry inside and out. Season generously with salt and pepper.
2
Mix cornmeal and flour on a plate. Coat each trout lightly in the mix and shake off the excess.
3
Melt butter in a cast-iron skillet over medium-high heat until it foams.
4
Lay the trout in the skillet skin-side down. Cook 4 to 5 minutes until crisp and golden.
5
Carefully flip the fish. Cook the other side for 3 to 4 minutes until the flesh flakes easily with a fork.
6
Add thyme sprigs to the skillet in the last minute. Spoon the hot butter over the fish.
7
Squeeze fresh lemon juice over the trout right before serving.
8
Serve immediately while the skin stays crisp.

Chef's tips

Use a well-seasoned cast-iron skillet to get the crispiest skin. Trout cooks fast, so watch it closely so it does not dry out.

Storage

Best eaten immediately; trout does not reheat well.

Reheating

Reheat gently in a low oven, though texture will soften.

Common mistakes to avoid

•Flipping the fish too early before the skin lets go of the pan naturally.
•Putting too much fish in the skillet at once, which steams the skin instead of crisping it.