Pan Fried Butterflied Trout

Rainbow trout has a mild flavor and is an excellent choice for pan frying. This simple way of preparing it results in a crisp and golden exterior and so juicy and tender inside. Pan Fried Butterflied Trout-1-29

Sergi and I love seafood, as you are well aware of, if you’ve been hanging around this blog for a little bit. We never seem to get tired of the taste, and it also helps that it’s not complicated and quick to prepare. Pan frying it on both sides until it’ s golden brown and juicy is my favorite way to prepare it. I’ve posted this dinner on social media several times and was asked to share the recipe, so here I am, fulfilling my promise.

Trout is very affordable, it’s mild, so it doesn’t taste “fishy”, one medium sized fish is the perfect portion for one person and like I said earlier, it’s on the table in no time. Normally, we just serve  it with a wedge of lemon and a sprinkling of fresh herbs, since lemon and seafood are such a lovely pairing. When I have a little extra time, I like to make a lemon butter sauce. It’s creamy, tangy and “buttery” of course. I’ll share a recipe for that whenever I feel up to it. However, it’s so delicious plain and simple, that you don’t need a sauce to enjoy it.

Whenever I ask Sergi to pick up some trout at the store, he is more than happy to oblige, since this is his favorite seafood preparation too. I love when our taste buds match up. I really hope Nathaniel will grow up to like it too. 

Ingredients:

2 rainbow trout, about 3/4 lb each

1 Tablespoon oil

1 Tablespoon butter

freshly squeezed lemon juice

fresh parsley, chives, dill, minced

Seasoned flour:

1/4 cup flour

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon Old Bay seasoning

1/2 teaspoon dry herb mix (thyme, basil, oregano, parsley, etc.)

Instructions:

Pan Fried Butterflied Trout-1-16

Butterflying a fish basically means that you are removing the backbone and ribs of the whole fish. This opens up the fish like a book, creates more surface area, flattens out the fish and also removes most of the bones. I think it makes a really nice presentation too.

You don’t have to use the butterfly method for this recipe though. It will work just a as great if you use regular fish fillets. I have a tutorial on how to fillet a whole fish too, or you can just buy the fish already filleted at the store.Filleting a Whole Fish-1-9

How to Butterfly the Trout:

There are several methods of butterflying whole fish, and this is the one I use most often. Most whole fish that are sold at the grocery store already have the insides removed. Cut off the head and the fins. You can also cut off the tail, but I like to leave it on just because I think it looks cool.

A good boning knife and kitchen scissors are the best tools for this job.

Pan Fried Butterflied Trout-1-18

Insert the tip of the boning knife right underneath the bones in the ribcage. Since the knife is so thin, somewhat flexible and sharp, it does a beautiful job.

Keep the knife as close to the bones as you can and cut upward and then keep moving toward the tail until you have separated the fish ribcage from the flesh.

Repeat with the other side. Pan Fried Butterflied Trout-1-19

Pan Fried Butterflied Trout-1-20When you get to the center of the fish, the ribcage should be very easy to remove. You can use your kitchen scissors or the knife to help out in places where the bones are a little stubborn. Pan Fried Butterflied Trout-1-22

Pan Fried Butterflied Trout-1-23When you get to the belly part of the fish that is still intact, keep slicing it open, following the incision that was made by the fishmonger when they removed the insides of the fish. Continue cutting using the boning knife in between the ribcage and the flesh of the fish, until you get to the tail.

Pan Fried Butterflied Trout-1-24Use the kitchen scissors or the knife to cut off the bone near the tail.

Pan Fried Butterflied Trout-1-21You will be left with a smooth and flat surface on the fish. Run your fingers along the flesh of the fish and feel for any bones that may still be left in the fish. Remove them with your fingers or use tweezers.

Pan Fried Butterflied Trout-1-25Making the Seasoned Flour:

Coating the fish in flour will help keep it from sticking to the pan, the flour seals in moisture and helps keep the fish moist as it’s cooking and most importantly, the flour will help make the fish extra crispy and golden brown.

To maximize the flour’s usefulness, I also like to season it very liberally, so that the fish gets plenty of flavor too.  If the fish that you are using is thick, season the fish as well as the flour.

Make the seasoned flour by combining the flour with all the seasonings in a rimmed pan, plate, etc. These are the seasoning that I like to use, but you can get as creative as you like and adjust it to your taste preferences.

Since we make this dish very often, I will double the recipe for the seasoned flour and set half of it aside to use another time. Don’t save the flour that you’ve dipped the fish into already, though. Mix it up, save part of it and then proceed with the recipe. You can also use this seasoned flour for chicken, pork or beef. It’s very versatile.

Pan Fried Butterflied Trout-1-17

Pan Frying the Fish:

Heat half of the oil in a large skillet on medium high heat. When the oil is hot, add half of the butter. Dredge one of the trout in the seasoned flour on both sides, tapping off all the excess flour. Pan Fried Butterflied Trout-1-26Place the fish flesh side down in the hot skillet. Cook for about 3-5 minutes, uncovered, until the fish is golden brown. Pan Fried Butterflied Trout-1-27Carefully flip the fish over onto the skin side and cook for about 3-5 minutes. Pan Fried Butterflied Trout-1-28Take the fish out of the skillet, wipe out the skillet and repeat with the second fish. Serve the fish with freshly squeezed lemon juice and fresh herbs. Pan Fried Butterflied Trout-1-30

Print

Pan Fried Butterflied Trout

  • Author: Olga's Flavor Factory
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 2-4
  • Category: Entree

Description

Rainbow trout has a mild flavor and is an excellent choice for pan frying. This simple way of preparing it results in a crisp and golden exterior and so juicy and tender inside. 


Ingredients

  • 2 rainbow trout, about 3/4 lb each
  • 1 Tablespoon oil
  • 1 Tablespoon butter
  • freshly squeezed lemon juice
  • fresh parsley, chives, dill, minced

Seasoned flour:

  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Old Bay seasoning
  • 1/2 teaspoon dry herb mix (thyme, basil, oregano, parsley, etc.)

Instructions

  1. Butterfly the fish.
  2. Make the seasoned flour by combining the flour with all the seasonings in a rimmed pan, plate, etc. These are the seasoning that I like to use, but you can get as creative as you like and adjust it to your taste preferences.
  3. Heat half of the oil in a large skillet on medium high heat. When the oil is hot, add half of the butter. Dredge one of the trout in the seasoned flour on both sides, tapping off all the excess flour.
  4. Place the fish flesh side down in the hot skillet. Cook for about 3-5 minutes, uncovered, until the fish is golden brown.
  5. Carefully flip the fish over onto the skin side and cook for about 3-5 minutes.
  6. Take the fish out of the skillet, wipe out the skillet and repeat with the second fish. Serve the fish with freshly squeezed lemon juice and fresh herbs.

Keywords: pan fried trout, how to pan fry fish, how to butterfly trout, how to pan fry fish, seafood, how to cook trout

 

 

15 Comments

    • olgak7

      Trout Almondine is a wonderful recipe.
      Thank you so much for being so supportive, Margot. We are really enjoying every moment with our precious baby boy.

  • Oksana

    This recipe was totally what I needed. Our neighbor gave us some fresh caught trout, he gutted them, but they still were bone in. I didn’t realize it was so simple to fillet a fish. Your picture tutorial was amazing. I had all 7 trout deboned very fast. And I used your recipe for cooking the fish also. We served it over white rice. My kids even finished all their fish on their plates. You were right about salting the fish itself, because the first one didn’t seem to have enough salt on it after cooking it. So I salted the rest of them before dipping into the seasoned flour mixture.
    Thank you, thank you.

  • Tanya

    Olya, Another success in the kitchen! Thank you for an awesome recipe! Our store didn’t have the Old Bay seasoning , so improvised by using Mrs. Dash. My little, super picky, eater ate half of the fish by herself! Also, my neighbor, who has been cooking over 55 years, baked her fish in the oven. I prepared and cooked my fish your way. When we compared our outcome, everyone devoured fish that was done your way and my neighbor and her husband said that from now on, they’ll only prepare the fish done your way. This will go into my family’s go-to recipe book. Thank you again and again!

    • olgak7

      Wow! That’s quite the compliment:). Thank you so much for taking the time to write, Tanya. I am so happy to hear that you all enjoyed the fish. This is a staple in my menu plans and even though I am a huge fan of fish myself, my husband loves this particular recipe so much too, so it makes it even better for me.

  • Sue Westbury

    I have always enjoyed pan fried trout in a restaurant, but have never felt brave enough to try and debone one without making a mess. Olga’s instructions were flawless and so precise that my trout came out perfectly! (I was afraid I was going to take too much flesh off with the bones). The seasonings were delicious and well balanced. My husband absolutely loved it. Me, too! Thank you, Olga!

  • Robin Dinsmore

    First time I ever pan fried trout. Turned out absolutely delicious. Will be cooking this dish up again very soon. May top it off with a lemon-butter sauce next time.

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