This pan-fried trout is an easy seafood dish that you can make in less than 15 minutes. It's a restaurant-quality dish that can be prepared in a few simple steps. I'm confident that this trout recipe will quickly become one of your most cherished family dinner meals.
The Best Way to Cook Boneless Trout Fillets
Trout is one of my favorite freshwater fish. It has a delicate texture and a mild flavor. In addition, trout is a great source of protein and omega-3.
This pan-fried trout is absolutely the best way to cook freshwater fish to perfection. The fish fillet has crispy skin and delicate flesh. It's also low-carb and keto-friendly.
Pan-Fried Trout Seasoning
Trout is a delicious fish that doesn't require a ton of seasoning to make it shine. I only seasoned the fish fillets with a small amount of salt, black pepper, and dried basil. So simple yet delicious.
How to Pan-Fry Trout
The cooking process is pretty simple and quick. Here's how to pan-fry trout.
Step 1. Prepare and Season the Trout
- Rinse the trout fillets in cold water then pat them really dry with paper towels.
- Season the fillets with salt, black pepper, and basil.
Step 2. Pan-Fry the Trout Fillets
- Preheat a skillet over medium-high heat until hot but not smoking for about 3 minutes.
- Add oil and heat it for a few seconds.
- Cook the trout fillets, skin side down for about 3-4 minutes or longer or until golden brown. Use a spatula and press the fillet gently for a few seconds to ensure even cooking and crisp skin all over.
- Gently flip the fish fillets over. Continue pan-frying until cooked through for 2½ minutes or longer.
Step 3. Serve the Pan-Fried Trouts
- Remove the fish fillets from the pan and serve with a squeeze of lemon juice.
FAQ and Cooking Tips
1. Always pat the fish really dry with paper towels. This step will ensure the fillets brown nicely and prevent steaming.
2. Use a pan large enough to hold the fish fillets. This ensures even cooking and prevents the fish fillets from steaming instead of searing.
3. Use a pan that will retain a high level of heat, such as cast iron or stainless-steel skillets.
4. Always preheat the skillet and make sure your pan is hot enough before adding some oil.
5. Use a small amount of fat. The butter or oil should be heated through, but should not burn or smoke.
You can store the leftover cooked fish in an airtight container. Properly stored, it can last 2-3 days in the fridge or up to 3 months in the freezer.
Check Out More Seafood Recipes
- Moules Marinières
- Pasta with Mussels and Marinara Sauce
- Instant Pot Mussels in White Wine Sauce
- Mussels in White Wine and Chorizo Sauce
- Chilli Mussels
- Easy Canned Clam Pasta
- Easy Bouillabaisse
- Easy Squid Pasta
Pan-Fried Trout Fillets
- a large cast iron or stainless steel skillet (12-inch)
- lemon wedges
- Rinse the fish in cold water. Pat the trout fillets really dry with paper towels. Season the fillets (including the skin) with salt, black pepper, and basil.
- Preheat a skillet over medium-high heat until hot but not smoking for about 3 minutes. Add oil and heat it for a few seconds.
- Place the fish fillets, skin side down in a pan and cook for 3-4 minutes or until golden brown and crispy. Use a spatula and press the fillets gently for a few seconds to ensure even cooking and crisp skin all over.
- Gently flip the fish fillets over. Continue pan-frying until cooked through for 2½ minutes or longer until the fish is opaque and flakes easily with a fork. Remove from the heat and serve with lemon wedges.