Pan-Fried Yellowstone Cutthroat Trout
Whole trout dredged in cornmeal and pan-fried in butter until the skin turns crisp and the flesh flakes easily. It's the classic reward at the end of a day fishing Wyoming's alpine streams and lakes.
- 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
- 14
- protein
- 34
- calories
- 380
Instructions
- 1
Pat the trout completely dry inside and out with paper towels.
- 2
Mix the cornmeal, flour, salt, and pepper on a plate.
- 3
Coat each trout in the cornmeal mixture. Press the mixture on evenly, including inside the cavity.
- 4
Melt the butter in a cast-iron skillet over medium-high heat.
- 5
Place the trout in the hot skillet. Cook for 4-5 minutes per side until golden and crisp.
- 6
Check that the fish flakes easily with a fork near the backbone.
- 7
Serve immediately with lemon wedges.
Chef's tips
Dry the trout completely before coating it so the crust sticks and gets crisp in the hot butter.
Storage
Best eaten immediately; leftover trout can be refrigerated up to 1 day.
Reheating
Reheat gently in a dry skillet over low heat to preserve crispness.
Common mistakes to avoid
- •Crowding the skillet, which steams the fish instead of making it crisp
- •Flipping the fish too early before the crust has set
Serving suggestions
Cooked Pan-Fried Yellowstone Cutthroat Trout?
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