Golden Cornmeal-Crusted Pan-Fried Trout
Experience the taste of the great outdoors right in your kitchen with this delightful Pan-Fried Trout recipe. Perfect for those who love the simplicity of nature and the fresh flavor of freshly caught fish, this dish transports you to your favorite backpacking spot. With a crispy, golden cornmeal crust and a buttery finish, this trout is easy to prepare and packed with flavor. Whether you're enjoying a weeknight dinner or a weekend getaway, this recipe captures the essence of outdoor cooking.
4
Servings
175
Calories
6
Ingredients
Ingredients
Trout
2 lbs (Whole or fillets, cleaned and patted dry)
Cornmeal
1/2 cup (For coating)
Butter
3 tablespoons (Salted, for frying)
Salt & Pepper
To taste (For seasoning)
Garlic Powder
Optional (For added flavor)
Lemon
1 (For squeezing on top before serving (optional))
Instructions
1
Start by rinsing the trout under cold running water or, if you're feeling nostalgic, in the stunning lake or stream where you caught it.
2
Pat the fish dry thoroughly with paper towels to ensure a good sear.
3
Season the trout generously with salt and pepper; if desired, use a mix of salt, pepper, and garlic powder from a zip-lock bag for added flavor.
4
In a large, heavy skillet, melt the butter over medium-high heat until it starts to foam but isn’t browned.
5
While the butter is melting, lightly coat each trout or fillet evenly with cornmeal, shaking off any excess.
6
Once the butter is hot, carefully place the coated trout in the skillet, flesh side down.
7
Fry each side of the trout for 4-5 minutes or until the flesh is golden brown and flakes easily with a fork.
8
For added flavor, you may sprinkle garlic or onion powder on the flesh side before frying.
9
If you have a lemon, slice it and squeeze fresh juice over the cooked trout just before serving for a zesty finish.
Nutrition Information
9.75g
Fat
10g
Carbs
14g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Golden Cornmeal-Crusted Pan-Fried Trout.
How many servings does this trout recipe produce?
This recipe makes 4 servings.
What are the calories per serving for the pan-fried trout?
Each serving contains approximately 175 calories.
What is the primary coating used for the trout?
The trout is coated with cornmeal for a crispy finish.
How much trout is required for this recipe?
You will need 2 lbs of trout, either whole or fillets.
What is the fat content per serving?
There is 9.75g of fat per serving.
How much protein does this dish provide?
Each serving provides 14g of protein.
How many carbohydrates are in each serving?
There are 10g of carbohydrates per serving.
What kind of fat is used for frying the trout?
Three tablespoons of salted butter are used for frying.
How long should each side of the trout be fried?
Fry each side for 4 to 5 minutes until golden brown.
How do you know when the trout is finished cooking?
The trout is done when the flesh is golden brown and flakes easily with a fork.
What heat setting should be used for the skillet?
Melt the butter and fry the fish over medium-high heat.
Is garlic powder a mandatory ingredient?
No, garlic powder is optional for added flavor.
How should the trout be prepared before coating it?
The trout should be rinsed under cold water and patted dry thoroughly with paper towels.
Can I use lemon with this recipe?
Yes, a fresh lemon can be sliced and squeezed over the trout just before serving.
Should the trout be seasoned before frying?
Yes, season the trout generously with salt and pepper before coating it in cornmeal.
What type of skillet is recommended for this recipe?
A large, heavy skillet is recommended for the best results.
How much cornmeal is needed for the coating?
You will need 1/2 cup of cornmeal.
What is the recommended preparation for the butter?
Melt the butter until it starts to foam but is not yet browned.
Which side of the trout should be placed in the skillet first?
The coated trout should be placed in the skillet flesh side down first.
Is onion powder allowed in this recipe?
Yes, you can optionally sprinkle onion powder on the flesh side before frying.
What are some tags associated with this recipe?
Tags include trout, pan-fried, outdoor cooking, backpacking, and fish recipes.
Is there any fiber in this trout dish?
The recipe data indicates that the fiber content is null.
What is the sugar content of this recipe?
The sugar content is listed as null.
Can I use whole trout instead of fillets?
Yes, the recipe works for both whole trout or trout fillets.
Why is it important to pat the fish dry?
Patting the fish dry ensures a good sear and helps the cornmeal adhere better.
Can this recipe be cooked while backpacking?
Yes, the recipe is designed to be simple enough for outdoor cooking and backpacking.
What should I do with excess cornmeal after coating?
You should shake off any excess cornmeal before placing the fish in the pan.
How should the salt and pepper be applied?
Season the trout to taste; you can also mix them in a zip-lock bag for convenience.
What gives the trout a zesty finish?
Squeezing fresh lemon juice over the cooked trout provides a zesty finish.