Pan-Fried Trout

By Yankee Magazine

Apr 18 2011

A simple fish, lightly floured and fried, and served with lemon and fresh herbs: an easy yet impressive (and not-too-heavy) dish for lunch.


3-4 servings


3-4 8-ounce trout, cleaned and boned
1/2 cup all-purpose flour
1/4 teaspoon salt
2-3 tablespoons unsalted butter
2 tablespoons light olive oil
Freshly ground black pepper
1/2 cup water
1/2 cup white wine
Lemon slices
Fresh chives
Fresh tarragon


Rinse trout and pat dry. In a shallow bowl, combine flour and salt. Roll trout in the flour-and-salt mixture.

Heat oven to 350°. In an ovenproof frying pan over medium-high heat, melt butter and add oil. Shake off excess flour and fry trout about 5 minutes; then turn, season with pepper, and cook another 5 minutes. Transfer pan to the oven and cook 5 minutes.

Remove trout to a serving platter. Add water and wine to the pan, scraping up the browned bits; bring to a gentle boil. Cook until liquid thickens.

Pour sauce over trout. Garnish with lemon slices, chives, and tarragon.