Why You’ll Love This Recipe
If you’re looking for a quick, easy meal that uses just a few pantry ingredients, it really doesn’t get any faster than this tasty pan fried fish. Not only is it super simple to make and ready in about 10 minutes, it’s also a pretty healthy dinner choice
- Quick and easy! With just a handful of ingredients and about 15 minutes from start to finish, it’s a perfect weeknight dinner.
- A naturally light and healthy meal: Trout (and most fish) is full of lean protein and omega-3s, making this a wholesome dinner choice.
- Crispy on the outside. Tender on the inside: A light coating of flour gives the trout a nice golden crust while keeping the inside moist and flaky.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
Easy Pan Fried Trout
With just a few simple ingredients, you can have this healthy, tasty trout ready to serve in about ten minutes. Perfect for a busy weeknight meal.
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Servings: 4 servings
Calories: 441kcal
Ingredients
- 1 1/2 pounds trout fillets
- Salt and pepper to taste
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 cup flour
- 1 tablespoon butter
- 1 tablespoon olive oil
- Lemon wedges for serving
Instructions
- Sprinkle 1 1/2 pounds trout fillets with salt and pepper, 1/2 teaspoon paprika and 1/4 teaspoon garlic powder.
- Place 1/2 cup flour in shallow dish. Dredge fillets in flour. Shake off any excess, retaining a thin coating of flour.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in large cast-iron skillet over medium-high heat. Add trout fillets, starting with skin side down, and cook for about 3 minutes per side, until trout is golden brown. Serve with fresh lemon wedges.
Nutrition
Serving: 1g | Calories: 441kcal | Carbohydrates: 14g | Protein: 47g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Cholesterol: 134mg | Sodium: 212mg | Fiber: 1g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Pairings
A simple, pan fried fish like this is perfect paired with a green salad, or a rice or grain dish on the side. Try pairing this with my Kale and Almond Salad, or some Greek Lemon Rice Pilaf for a complete meal. I recommend finishing this dish off with some chopped fresh herbs and lemon wedges for squeezing over top.
Recipe Tips
- Start with the skin side down: This helps it crisp up and makes flipping easier.
- Pat the trout dry: Before seasoning and dredging, pat the fillets with paper towels—this helps the flour stick and results in better browning.
- Flip once: Let the fillets cook undisturbed on each side. Flipping too soon and your fish may break apart.
- Don’t overcrowd the pan: The fillets need space to sear properly. Cook in batches if needed to avoid steaming.
- A cast iron skillet works best: It’s definitely a great tool for campfire cooking, but it’s something that should also be in every home kitchen, as far as I’m concerned.
Storage & Reheating
Storing Leftovers
- Cool completely: Let the trout cool to room temperature before storing to avoid condensation, which can make it soggy.
- Refrigerate: Place in an airtight container or wrap tightly in foil and keep in the refrigerator for up to 2 days. If you’re stacking multiple fillets, place parchment paper between them to keep the coating from sticking.
Reheating
- Stovetop: Reheat in a skillet over medium heat with a small amount of oil or butter. Heat for 2–3 minutes per side until warmed through and crispy.
- Oven: Preheat oven to 350°F. Place on a baking sheet lined with parchment paper and heat for about 10 minutes or until hot.
- Avoid the microwave if possible: It can make the coating soggy and the fish rubbery. Only use it if you’re in a pinch, and reheat in short intervals at 50% power.
Variations & Fun Twists
- Parmesan Crusted: Add 2–3 tablespoons of grated Parmesan to the flour.
- Spicy Kick: Add a pinch of cayenne pepper and/or smoked paprika to the seasoning mix for a touch of heat.
- Fish Tacos: Flake the cooked trout and serve it in warm tortillas with coleslaw and lime wedges.
