Pan-Fried Brook Trout

This elegant yet simple dish features whole brook trout pan-fried to golden perfection. The fish is dusted lightly in flour and cooked in a combination of butter and oil, ensuring a crisp texture without burning the dairy solids. Finished with a vibrant lemon-chive butter sauce, the dish balances the earthy notes of the trout with bright, herbaceous acidity. It is an ideal choice for a sophisticated weeknight dinner or a light weekend lunch. The preparation is straightforward, requiring minimal ingredients that likely already reside in your pantry. Serve immediately for the best texture, allowing the warm sauce to melt over the hot fish.

Cooking Method: Frying

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 148.0

Description

This elegant yet simple dish features whole brook trout pan-fried to golden perfection. The fish is dusted lightly in flour and cooked in a combination of butter and oil, ensuring a crisp texture without burning the dairy solids. Finished with a vibrant lemon-chive butter sauce, the dish balances the earthy notes of the trout with bright, herbaceous acidity. It is an ideal choice for a sophisticated weeknight dinner or a light weekend lunch. The preparation is straightforward, requiring minimal ingredients that likely already reside in your pantry. Serve immediately for the best texture, allowing the warm sauce to melt over the hot fish.

Ingredients

4 whole Brook Trout, with head and tail left on
2 tbsp Flour
1 tsp Salt
7 tbsp Butter, divided
3 tbsp Oil
2 tbsp Lemon juice
2 tbsp Chives, minced

Directions

1
Rinse the trout under cold running water and pat them thoroughly dry with paper towels.
2
Dust the trout lightly with flour, shaking off any excess, and sprinkle both sides with salt.
3
In a large skillet, melt 3 tablespoons of the butter with the oil over medium-high heat.
4
Once the fat is hot and shimmering, carefully place the trout in the skillet.
5
Fry the trout for about 3 minutes on one side until golden brown and crisp.
6
Carefully turn the trout and fry the other side for approximately 3 minutes until cooked through.
7
While the fish cooks, melt the remaining 4 tablespoons of butter in a small saucepan.
8
Stir the lemon juice and minced chives into the melted butter until combined.
9
Transfer the cooked trout to a warm serving platter.
10
Pour the warm lemon-chive butter sauce over the trout before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 148.0kcal

% Daily Value *
Total Fat 5.4g9%
Saturated Fat 1.1g6%
Cholesterol 57.0mg19%
Sodium 44.0mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 22.0g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the trout are completely dry before dredging in flour to achieve a crispier crust.

If the trout are larger than average, you may need to add an extra minute or two to the cooking time per side.

For a milder flavor, you can remove the heads before cooking, though leaving them on adds traditional presentation and flavor.

Serve immediately with crusty bread to soak up the delicious sauce.

Keywords: brook trout, pan fried, fish recipe, seafood dinner, lemon butter, chive sauce, crispy skin, whole fish, easy cooking, weeknight meal, butter sauce, fresh herbs

Read it online: https://www.chefs-mate.com/recipe/pan-fried-brook-trout/