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Pan Fried Whole Trout

Rated as 4.27 out of 5 Stars

"There couldn't be a better way to prepare freshly caught wild brook trout. Serve with a side of creamy mashed potatoes and steamed Swiss chard."
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Ingredients

32 m servings 711
Original recipe yields 4 servings

Directions

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  1. Remove gills from fish and discard. Rinse fish under cold water.
  2. In a large skillet heat oil over medium heat.
  3. In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Serve garnished with lemon wedges.

Nutrition Facts


Per Serving: 711 calories; 33.2 29.8 73.4 195 764 Full nutrition

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Reviews

Read all reviews 44
  1. 52 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

A cracking recipe, I love the crispy skin. I used normal flour instead of cornmeal and it worked really well. Thanks

Most helpful critical review

This didn't turn out the way I had expected. I'm not much a fish eater, but am trying to incorperate it into my meals frequently,since fish is so healthy. I'm always looking for a recipe that ...

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A cracking recipe, I love the crispy skin. I used normal flour instead of cornmeal and it worked really well. Thanks

This was a very tasty way to prepare rainbow trout. I had never made it before, but my grandmother used to prepare it like this whenever my grandpa brought trout home from fishing trips. I did...

This is the easiest way to pan fry fish that I can think of. Not only does it work for trout but for many other fish as well. The ingredients are those usually found in the pantry.

Perfect! My husband brought two trout home this weekend and I was at a loss on how to prepare it. Then I remembered allrecipes.com and knew my answer would be there. I did a search for trout and...

This is the only recipe I use when I buy Trout. I also cut the heads and tail off before cooking, the black smoke is also a tiny problem so be prepared. I tend to cook it at a lower temp for a l...

My friend Karen asked me to review this recipe for her. According to Karen and her hubby, this dish was fantastic. The coating was light and crispy and she followed the recipe as written. She'll...

This is the kind of recipe that is great for folks who know nothing about cooking trout, or cooking in general, for that matter (me ;) I love these very basic recipes. The trout turned out moist...

I read some reviews noting the smoking of the oil in a very hot pan, this is probably because olive oil, as called for in the recipe, has a low smoking point. Using grapeseed oil can prevent th...

Very good. The oil started smoking, so I turned down the heat to med. high. I didn't need tarter sauce. Very yummy, and easy.