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.


  • 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.)


  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.