This delicious lemon trout is lightly battered and pan-seared, blending seasonings from lemon pepper to cayenne pepper to create a burst of flavor!

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute.

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  • Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.

  • Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with a wedge of lemon.

Nutrition Facts

979 calories; protein 48.6g; carbohydrates 103.1g; fat 40.5g; cholesterol 97.1mg; sodium 3401.1mg. Full Nutrition
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Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/19/2010
I'm giving this four stars since (like other reviewers mentioned) the proportion of ingredients seems really off. After reading the other reviews, I made some adjustments and then it was a 5 star dinner for us. My husband loved it so much that he was already asking when we could have it again before he even finished the meal. Even my 2 and 4 year olds loved it. I used only 1/2 cup flour. I used half of the amount called for of each of the spices. I juiced two lemons for the "marinade" and grated the zest from one of the lemons for the spice mix and one for the juice mixture. This was the perfect amount for five smallish trout fillets. They fried up nicely and the flavor was excellent. The only change I would make next time is to use slightly less salt, it wasn't necessary on top of the nice lemon flavor and other spices. I did saute the leftover lemon juice with some butter to drizzle over rice, which was a nice touch. All in all a great meal and we will definitely have it again soon! Read More
(35)

Most helpful critical review

Rating: 3 stars
04/29/2008
Far too much flower for the results. Could not taste the other ingrediants. Read More
(1)
54 Ratings
  • 5 star values: 31
  • 4 star values: 16
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/19/2010
I'm giving this four stars since (like other reviewers mentioned) the proportion of ingredients seems really off. After reading the other reviews, I made some adjustments and then it was a 5 star dinner for us. My husband loved it so much that he was already asking when we could have it again before he even finished the meal. Even my 2 and 4 year olds loved it. I used only 1/2 cup flour. I used half of the amount called for of each of the spices. I juiced two lemons for the "marinade" and grated the zest from one of the lemons for the spice mix and one for the juice mixture. This was the perfect amount for five smallish trout fillets. They fried up nicely and the flavor was excellent. The only change I would make next time is to use slightly less salt, it wasn't necessary on top of the nice lemon flavor and other spices. I did saute the leftover lemon juice with some butter to drizzle over rice, which was a nice touch. All in all a great meal and we will definitely have it again soon! Read More
(35)
Rating: 4 stars
11/26/2007
It is an easy recipe. I find trout needs some zing so halved the flour and used the indicated amount for all the other ingredients added to the flour- the result was very good. The recipe makes loads of the flour mixture - lots to store and use another time. Read More
(27)
Rating: 4 stars
06/14/2010
5* with the following minor changes, after reading reviews & making this recipe twice: Rinse & pat fish dry so coating will stick. Only need 1/2 tablespoon canola oil & 1/2 tablespoon butter, for frying (or it's too greasy). For 2½ lbs. of trout fillets, reduce flour to 1 cup but keep other spice quantities the same & add 1 pinch of garlic powder to flour mixture. Omit lemon zest & just soak in lemon juice longer (max. 1/2 hour in fridge). Still makes twice as much flour mixture so I put 1/2 in a shallow casserole dish for dredging & store the other 1/2 in a plastic bag, for future use. Served with buttery, parsley baby new potatoes. Read More
(22)
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Rating: 5 stars
01/23/2009
Delicious. I was looking for a recipe for some trout fillets and this was just the ticket. Read the other reviews and decided to cut the flour from 4 cups down to 1 cup. I still had more than half of the flour mixture left over! I wonder if it's not supposed to be 1/4 cup rather than 4 cups. (???) I did not have the lemon zest on hand, so I omitted it and soaked the trout for a bit longer in the lemon juice. It tasted perfectly delicious, so don't be afraid to modify the flour mixture based on what you have on hand. I will definitely be making this again - it got big thumbs up from the family. Thanks for the great recipe. Read More
(13)
Rating: 5 stars
09/25/2007
This recipe was tasty and easy enough for a weeknight. I love it! This was my first time cooking trout and my boyfriend has already asked me to make it again later this week! It went really well with pine nut couscous too. Read More
(6)
Rating: 4 stars
07/17/2007
Good and Simple. Just what I needed for a Tuesday night. Read More
(6)
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Rating: 4 stars
08/27/2012
the ingredients were excellent together! the measurements WAY OFF! for 2 trout filets i used @ a half-cup of flour. i love lemons so i used 2 large lemons. matbe a hair of zest and rocked this in a large cast iron pan. i used real butter and a touch of olive oil. they were excellent filets. certainly will make again! Read More
(4)
Rating: 5 stars
03/15/2010
I heeded the advice of others and reduced that amount of flour to 1 cup but I kept the spice amounts the same. For the lemon marinade I used bottled lemon jucie but used the lemons from the zesting to squeeze over the fish prior to service. Amazingly tasty. I hate fish but I loved this dish. We served it with a wild rice mix & fresh spinach. Read More
(3)
Rating: 5 stars
05/05/2009
The only changes I made were to cut back on the amounts of flour and lemon zest and I added a good pinch of garlic powder. Though I overcooked the fish by a few minutes it turned out phenomenally - nicely blackened and bursting with flavor. Delicious! Thanks so much! Read More
(3)
Rating: 3 stars
04/29/2008
Far too much flower for the results. Could not taste the other ingrediants. Read More
(1)
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