Pan-Fried Rainbow Trout

Name: Pan-Fried Rainbow Trout
Ingredients: 1/2 cup flour; 4 tablespoons butter (use clarified butter if you can, it will help prevent overbrowning); 3 tablespoons lemon juice; salt; pepper; 2 tablespoons parsley, chopped; 2 whole rainbow trout, fresh, cleaned and heads removed if preferred

7 ingredients

3 steps

Ingredients

1/2 cup flour
4 tablespoons butter (use clarified butter if you can, it will help prevent overbrowning)
3 tablespoons lemon juice
salt
pepper
2 tablespoons parsley, chopped
2 whole rainbow trout, fresh, cleaned and heads removed if preferred

Directions

1

Clean and pat dry the fish. Sprinkle the fish on the outside and in the cavity with the lemon juice, salt and pepper. Dredge in the flour.
2

Melt the butter in a saute pan and saute on medium heat for 5 - 10 minutes per side, depending on the thickness of the fish. The flesh should be white and flake easily when done. Take care not to overcook.
3

Remove the fish to a platter. Swirl the remaining butter in the pan (add more if there is not enough) and add the parsley. Swirl a bit more until the parsley is thoroughly coated in butter. Pour over the fish and serve.