Fried Trout
This simple fried trout recipe is savory, flavorful, and satisfying. Seasoned, breaded, and fried to perfection, this trout will have you counting down the days to your next fishing trip!
Servings: 4 servings
Calories: 1065kcal
Equipment
Ingredients
- 1 cup yellow cornmeal
- 1/4 cup all purpose flour
- 2 tsp salt
- 1/2 tbsp paprika
- 1 tsp lemon pepper
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper if you are sensitive to spicy foods, you may want to leave this out
- 6-8 trout filets with or without the skin
- 4 tbsp of oil for frying
Instructions
- Begin by combining the flours and spices in a mixing bowl and set aside.
- Lay the fillet skin side down, and split it down the middle with a sharp knife (refer to photos in the post above).
- Rotate the fillet and cut it up into small nugget-sized pieces. Repeat for the remaining fillets (see photo 2 in the post above).
- Add the pieces of trout to the bowl of breading and toss to coat.
- Heat oil in a 10" skillet to 325-350°F (about medium heat). Fry the trout nuggets for 2 minutes undisturbed, then turn them over and fry for another 2 minutes. After that, I like to cook them for a couple more minutes to get them nice and crispy, flipping them every minute.
- Transfer the trout to a paper towel-lined plate to cool slightly before enjoying it!
Notes
- If you want to make this recipe even easier, you can purchase pre-made breading mix. I have done that for camping trips when I don't want to make it from scratch, and it turns out great.
- If you're not a fan of the fishy flavor of trout, I've heard that removing the skin can help with that. I like the flavor of trout with the skin, so I've never tried it myself, but it may help if you don't like the fishiness.
- Give your fried trout the perfect side dish with some homemade French fries! It's a match made in heaven.
- Fried trout is delicious on its own, but I really like it with a dipping sauce. You can use ketchup, tartar sauce, or any creamy dipping sauce. I made one with mayonnaise, diced pickles, and lemon juice, almost like a homemade tartar sauce.