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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.

  • Total Time: :22
  • Yield: 8 1x

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.
  • Author: Martha Stewart
  • Prep Time: :10
  • Cook Time: :12
  • Category: Main
  • Method: Pan Fried

Find it online: https://goingmywayz.com/boiled-brook-trout/