Pan-Fried Rainbow Trout

Name: Pan-Fried Rainbow Trout
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 serving(s)
Ingredients: 1/2 cup flour; 4 tablespoons butter (use clarified butter if you can, it will help prevent overbrowning); 3 tablespoons lemon juice; salt; pepper; 2 tablespoons parsley, chopped; 2 whole rainbow trout, fresh, cleaned and heads removed if preferred

(1)

Recipe by PanNan

My most memorable meal to date was many years ago when our family was on a European vacation. We stopped at an inn on the Plansee in Austria (Tyrol). The rainbow trout was freshly caught from the lake (Plansee) the same day. It was simply fried whole and served with fried potatoes and a garden salad. We sat outside with an amazing view of the lake and the mountains. The air smelled so fresh and clear. This recipe is close, but I rarely get rainbow trout as fresh as we had that day. I don't serve it whole as the family doesn't like their food to stare back at them!

READY IN: 40mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

cup flour
4

tablespoons butter (use clarified butter if you can, it will help prevent overbrowning)
3

tablespoons lemon juice
salt
pepper
2

tablespoons parsley, chopped
2

whole rainbow trout, fresh, cleaned and heads removed if preferred

DIRECTIONS

Clean and pat dry the fish. Sprinkle the fish on the outside and in the cavity with the lemon juice, salt and pepper. Dredge in the flour.
Melt the butter in a saute pan and saute on medium heat for 5 - 10 minutes per side, depending on the thickness of the fish. The flesh should be white and flake easily when done. Take care not to overcook.
Remove the fish to a platter. Swirl the remaining butter in the pan (add more if there is not enough) and add the parsley. Swirl a bit more until the parsley is thoroughly coated in butter. Pour over the fish and serve.

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