Crispy Lemon Coconut Pan Fried Trout Recipe 415 Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRISPY TROUT WITH KITCHEN BUTTER SAUCE



Crispy Trout with Kitchen Butter Sauce image

Provided by Amy Thielen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon plus 10 tablespoons cold unsalted butter, cut into pats
3 cloves garlic, smashed
2 sprigs fresh thyme
1/4 cup heavy cream
1 1/2 tablespoons chopped chives
2 teaspoons sherry or white wine vinegar
1 teaspoon minced fresh tarragon
Fine sea salt and freshly ground black pepper
4 rainbow trout (about 3/4 pound each), butterflied and backbone removed
Instant flour, such as Wondra, or cake flour, for dusting fish
Canola oil, for coating pans

Steps:

  • If it's convenient, set the serving plates to warm in a low oven (175 degrees F) as you prepare the fish.
  • For the sauce, melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the garlic and thyme and cook them briefly until lightly browned. Add the cream, bring it to a boil and reduce quickly by half. Add the remaining 10 tablespoons butter gradually, pat by pat, whisking until incorporated. When the sauce is smooth and thick, discard the garlic and thyme and add the chives, sherry vinegar, tarragon and salt and pepper to taste.
  • Heat two large cast-iron skillets over medium-high heat. Sprinkle both sides of the fish with salt and pepper and dust the skin sides with the flour. When the pans are hot, add enough canola oil to thinly coat the bottom of each and add a fish to each pan, skin-side down. Cook until the skins turn golden brown and opaque doneness creeps into the pink flesh of the fish. You want to cook the fish nearly all the way through on the skin side. Flip the fish and transfer them to a plate to keep warm in the oven. Cook the remaining fish.
  • Pour 3 to 4 tablespoons of sauce onto each warm plate, top with a trout, skin side pointing up, and serve immediately.

PAN FRIED WHOLE TROUT



Pan Fried Whole Trout image

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.

Provided by Lola

Categories     Seafood     Fish

Time 32m

Yield 4

Number Of Ingredients 8

4 whole (12 ounce) trout, cleaned with tails and heads on
½ cup all-purpose flour
½ cup cornmeal
⅛ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons olive oil
2 lemons - cut into wedges, for garnish

Steps:

  • Remove gills from fish and discard. Rinse fish under cold water.
  • In a large skillet heat oil over medium heat.
  • 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 : Calories 711.2 calories, Carbohydrate 29.8 g, Cholesterol 194.9 mg, Fat 33.2 g, Fiber 4.2 g, Protein 73.4 g, SaturatedFat 5.4 g, Sodium 763.8 mg, Sugar 0.1 g

PAN-FRIED TROUT



Pan-Fried Trout image

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

1 1/2 cups bread crumbs
1 clove garlic, smashed
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh oregano leaves
Pinch crushed red pepper flakes
3 lemons, juiced and 1 lemon, zested and reserved
Kosher salt
1/2 cup Dijon mustard
4 (10 to 12-ounce) trout, boned, belly flap removed, rinsed and patted dry, heads and tails left on
Extra-virgin olive oil

Steps:

  • In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and salt, to taste.
  • In a small bowl, mix together the mustard and the juice of 1 lemon. Brush both sides of the trout with mustard mixture. Coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.
  • Preheat the oven to 250 degrees F.
  • Coat a large skillet with about 1/4 to 1/2-inch of olive oil and bring to a medium-high heat. Add the fish to the pan, skin side down, and cook the fish 2/3's of the way, about 6 to 7 minutes. Carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 to 3 minutes. Remove the fish from the pan and drain on paper towels. You will probably need to work in batches to do 4 fish. After the first batch is done and dried on paper towels reserve it on a rack in a warm oven.
  • When all the fish has been fried, remove the oil and any brown bits from the pan. Add the butter and remaining lemon juice and swirl to combine as the butter melts. Season with salt, to taste, and reduce by about half. Transfer the fish to a serving platter, drizzle with the butter lemon sauce and serve.
  • What a fishtale!

PAN FRIED TROUT



Pan Fried Trout image

This adoptee is the way we make trout on our backpacking trips, we take corneal and butter packets and hope we catch dinner. Just as easy to make at home, its a taste of the outdoors.

Provided by Dawnab

Categories     Trout

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs trout (Whole or Fillets)
1/2 cup cornmeal
3 tablespoons butter
salt & pepper

Steps:

  • Rinse the trout under cold running water (or in the beautiful mountain lake/stream you caught them in).
  • Pat dry.
  • Sprinkle with salt and pepper (I take a zip lock baggie in my pack with salt/pepper/garlic powder mixed together).
  • Melt the butter in a large heavy skillet on medium-high heat.
  • Coat the trout in corn meal and shake off the excess.
  • When the butter is melted, place the coated trout, flesh side down, in the skillet.
  • Fry 4-5 minutes, then turn and fry 4-5 minutes or until the flesh is golden brown and flaky. (Trout may be seasoned with garlic or onion powder before frying if desired, I also take a lemon with me to squeeze over the top).

PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS



Pan-Fried Trout With Rosemary, Lemon and Capers image

This 1994 recipe gets Provencal flavors on the table in minutes. Fresh rosemary needles are pressed into the fillets, which are seasoned in flour and pan fried for a crisp exterior and flaky inside. A sauce built on shallots, white wine and lemon adds complexity. Pair it with a light vegetable like sautéed asparagus, or a bright arugula salad, and serve with some of that white wine for an easy, refreshing spring dinner.

Provided by Molly O'Neill

Categories     dinner, easy, quick, weeknight, times classics, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 teaspoons chopped fresh rosemary
4 trout fillets
1/4 cup all-purpose flour
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 tablespoon olive oil
2 shallots, peeled and minced
1 cup white wine
1 tablespoon lemon juice
1 tablespoon drained capers

Steps:

  • Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
  • Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
  • Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 388 milligrams, Sugar 3 grams, TransFat 0 grams

More about "crispy lemon coconut pan fried trout recipe 415 food"

PAN-FRIED TROUT WITH GARLIC AND LEMON RECIPE - THE …
pan-fried-trout-with-garlic-and-lemon-recipe-the image
Web Jun 4, 2008 2 tablespoons freshly squeezed lemon juice 2 teaspoons unsalted butter 1 tablespoon finely chopped fresh parsley Steps to Make …
From thespruceeats.com
4.3/5 (21)
Total Time 45 mins
Category Dinner, Lunch, Entree
Calories 1049 per serving
See details


HOW TO PAN-FRY TROUT FILLETS - GREAT BRITISH CHEFS
how-to-pan-fry-trout-fillets-great-british-chefs image
Web Method. 1. Add a dash of olive oil to a non-stick frying pan and place on a medium to high heat. 2. Once hot, season the fillet and add to the pan, …
From greatbritishchefs.com
Estimated Reading Time 1 min
See details


CRISPY FRIED TROUT RECIPE - MASHED.COM
crispy-fried-trout-recipe-mashedcom image
Web Jun 30, 2022 Crispy Fried Trout Recipe 5 from 33 ratings Delicate in both texture and flavor, this fish is ideal for everything from a romantic, candlelight dinner to a formal gathering with friends and colleagues. …
From mashed.com
See details


PAN FRIED STEELHEAD TROUT - SWEET & SAVORY
pan-fried-steelhead-trout-sweet-savory image
Web Mar 29, 2016 1 lb skin-on steelhead trout cut into 4 fillets ¼ teaspoon salt and pepper 1 tablespoon olive oil For the sauce: 3 tablespoons fresh lemon juice 3-4 small sprigs of thyme Pinch of salt 4 tablespoons unsalted …
From sweetandsavorybyshinee.com
See details


STEELHEAD TROUT RECIPE WITH LEMON CAPER SAUCE
steelhead-trout-recipe-with-lemon-caper-sauce image
Web Jul 2, 2021 Cook the sauce on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 2 tablespoons of butter, off heat, to the lemon caper sauce, stirring, until the butter melts and forms a …
From juliasalbum.com
See details


PAN FRIED TROUT | FISH | EASY RECIPE | DINNER IDEAS
pan-fried-trout-fish-easy-recipe-dinner-ideas image
Web Apr 24, 2019 HOW TO PREPARE PAN FRIED TROUT Rinse the trout filets with cold water. Mix the flours, kosher salt, black pepper and paprika together. I usually do this on a plate, or just on a paper towel. If you are …
From charlottefashionplate.com
See details


CRISPY-SKINNED SEARED TROUT FILLETS WITH LEMON RECIPE
Web Jan 15, 2022 Here's how to cook perfectly seared trout complete with crispy skin. Yield Serves 2 to 3 Prep time 5 minutes Cook time 7 minutes to 8 minutes Show Nutrition …
From thekitchn.com
See details


CRISPY LEMON-COCONUT PAN-FRIED TROUT RECIPE | RECIPE | TROUT …
Web Nov 13, 2020 - Crispy Lemon-Coconut Pan-Fried Trout. Discover our recipe rated 4.1/5 by 11 members. Nov 13, 2020 - Crispy Lemon-Coconut Pan-Fried Trout. Discover our …
From pinterest.com
See details


CLASSIC PAN FRIED TROUT RECIPE..SIMPLE AND SUPER FLAVORFUL
Web This is a very classic way to cook a trout and will make even a stocker rainbow taste good. It also works well for salmon or really any sort of fish fillet w...
From youtube.com
See details


PAN-FRIED SPECKLED TROUT | TASTY KITCHEN: A HAPPY RECIPE …
Web Preparation. In a large bowl, mix trout fillets, Cajun seasoning, lemon juice, and mustard until well blended. Place flour in a shallow container. Dip each fillet into the flour. In a …
From tastykitchen.com
See details


CRISPY PAN FRIED TROUT (RECIPE) - FOODGURUUSA.COM
Web Crispy Fried Trout Recipe Step 1. In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and …
From foodguruusa.com
See details


CRISPY PAN FRIED TROUT (RECIPE) - GAME & FISH - GAME & FISH
Web Jul 22, 2014 Crispy Pan Fried Trout Ingredients: 2 small trout, gutted 1 TBS oil kosher salt and freshly ground pepper to taste 1 orange, thinly sliced 6 sprigs of fresh dill oil for …
From gameandfishmag.com
See details


PAN-FRIED TROUT - RECIPE | BONAPETI.COM
Web May 1, 2022 Clean the fish carefully. Season it with a mixture of spices and crushed garlic, sprinkle it with lemon juice and cover it with aluminum foil. Refrigerate it for 30-40 minutes.
From bonapeti.com
See details


PAN-FRIED TROUT RECIPE - FOOD.COM
Web Melt 3 tablespoons butter in skillet over medium heat. Pour 1/2 cup oats into pan and stir until light brown. Remove from heat. Place remaining oat crumbs on a plate or pie pan. …
From food.com
See details


Related Search