Panfried Brook Trout

NOTE: As an Amazon Associate I earn from qualifying purchases.
Find this recipe useful? Share it with your friends!

Panfried Brook Trout with Lemon is a delicious and healthy meal that is easy to make and perfect for a weeknight dinner. This recipe, based on Martha Stewart’s classic, highlights the delicate flavors of the trout, while adding a bright citrus twist with fresh lemon. The result is a dish that is both light and flavorful, with a crispy exterior and tender, flaky flesh.

Brook trout is a freshwater fish that is native to North America, and is known for its delicate, sweet flavor and tender texture. When prepared properly, it is a delicious and nutritious source of protein and omega-3 fatty acids. In this recipe, the trout is lightly seasoned with salt and pepper, and then pan fried in a mixture of butter and oil until crispy and golden brown.

The addition of lemon in this recipe adds a burst of freshness to the dish, and perfectly complements the flavors of the fish. A simple lemon wedge is all that is needed to add a bright, tangy flavor that will bring out the best in the trout.

This recipe is simple and straightforward, and can be easily adapted to suit your preferences. It is a perfect dish for a quick and easy weeknight dinner, or for a special occasion when you want to impress your guests with a delicious and elegant meal. So whether you are a seasoned chef or a beginner in the kitchen, give this recipe a try and enjoy the flavors of fresh brook trout with a bright and zesty lemon twist.

Serve this panfried brook trout with Garlic Goat Cheese Mashed Potatoes, Make-Ahead Mashed Potatoes or Sour Cream Mashed Potatoes

Print

Panfried Brook Trout with Lemon

Panfried Brook Trout with Lemon recipe is a simple and delicious way to cook fish, especially if you’re in a hurry! The whole recipe takes only 22 minutes.

  • Author: Martha Stewart
  • Prep Time: :10
  • Cook Time: :12
  • Total Time: :22
  • Yield: 8 1x
  • Category: Main
  • Method: Pan Fried

Ingredients

Units Scale
  • 8 medium brook trout, gutted, cleaned and beheaded, about 9 or 10 ounces each
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/8 cup cornstarch
  • 4 lemons, cut into 1/4-inch rounds
  • 4 1/2 teaspoons butter
  • 4 1/2 teaspoons olive oil

Instructions

  1. Rinse trout, and pat dry. Combine 2 teaspoons salt, 1 teaspoon pepper, cornmeal, cornstarch and flour on a plate. Dredge in flour mixture; shake off excess.
  2. Heat 1 1/2 teaspoons butter and 1 1/2 teaspoons olive oil in an 11-inch skillet over medium-high heat. Add 3 trout cook 4 minutes, arrange 4 or 5 lemon slices around fish, and cook until golden brown, about 6 minutes. If lemon slices begin to burn, put them on top of fish. Turn fish, and cook until it has a golden crust and is flaky and moist, about 5 to 6 minutes more.
  3. Remove fish from skillet, and keep warm wrapped in foil. Repeat twice with remaining trout, butter, oil, and lemon slices. Serve fish with some of the cooked lemon slices.

Keywords: Panfried Brook Trout with Lemon

Find this recipe useful? Share it with your friends!