Pan Fried Whole Trout Chef John Recipes

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Pan Fried Whole Trout

"There couldn't be a better way to prepare freshly caught wild brook trout. Serve with a side of creamy mashed potatoes and steamed Swiss chard."

Ingredients :

  • 4 whole (12 ounce) trout, cleaned with tails and heads on
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 2 lemons - cut into wedges, for garnish

Instructions :

Prep : 20M Cook : 4M Ready in : 32M
  • Remove gills from fish and discard. Rinse fish under cold water.
  • In a large skillet heat oil over medium heat.
  • In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Serve garnished with lemon wedges.

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