Pan-Fried Lake Trout with Lemon and Butter
Lake trout fillets pan-fried in butter with a squeeze of lemon, a quick everyday way southern Yukon anglers and campers cook their catch.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 3
- Difficulty
- Easy
- Calories
- 290 kcal
Equipment
- •cast iron skillet
- •spatula
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 18 g
- carbs
- 1 g
- protein
- 28 g
- calories
- 290
Instructions
- 1
Pat the trout fillets dry and season with salt and pepper.
- 2
Dredge lightly in flour, shaking off excess.
- 3
Melt half the butter in a hot skillet over medium-high heat.
- 4
Fry fillets skin-side down 3-4 minutes until crisp.
- 5
Flip and cook another 2-3 minutes until just cooked through.
- 6
Add remaining butter and a squeeze of lemon to the pan, swirling to make a quick sauce.
- 7
Spoon the butter over the fillets and top with parsley.
Chef's tips
Use a hot pan and don't move the fish too soon so the skin releases cleanly and crisps well.
Ingredient substitutions
- lake trout → rainbow trout or any firm freshwater fish fillet
- flour → cornstarch for a gluten-free dredge
Storage
Store leftovers refrigerated up to 2 days in a sealed container.
Reheating
Reheat gently in a skillet over low heat to avoid drying the fish.
Common mistakes to avoid
- •Overcrowding the pan and steaming instead of searing
- •Overcooking thin fillets
Serving suggestions
Cooked Pan-Fried Lake Trout with Lemon and Butter?
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