Pan-Fried Trout Fillets

My wife’s grandpa loves to fish, and we are often the proud (and lucky) beneficiaries of his labors.  A few times a year, we find ourselves with a bounty of freshly caught and masterfully filleted trout.  We have cooked it a multitude of different ways (grilled, roasted, broiled, etc), but today, I’d like to highlight a classic preparation in the style that her grandma has perfected.If you haven’t got trout, try this method with any thin fish fillet, e.g. haddock, tilapia, flounder, or hake.  We paired this with Broccoli Slaw Salad and paprika seasoned corn, but it would go well with Roasted Baby Potatoes and any roasted or grilled veggies you like!  While no sauces are necessary, you can also play around with those to really make your meal stand out.  For that, I’d suggest a nice roasted garlic and butter sauce with a spritz or two of lemon or some sort of tangy avocado sauce.

Time: 15 Minutes


  • Trout fillets
  • Flour (you won’t need a ton per fillet since it’s only used to give a thin coat)
  • Seasonings (I used garlic powder, salt, and black pepper, but use whichever ones would pair well with your sides)


  • Mix your flour with your desired seasonings in a bowl that is big enough to use to coat your trout.
  • Rinse and pat your trout fillets dry on both sides with paper towels
  • Start heating a heavy bottomed pan (I prefer cast iron), and when it’s not, start to melt some butter or heat some oil.
  • As your butter/oil heat, working one by one, toss each trout fillet in your seasoned flour to coat…then flip, and do it again so both sides are floured for each fillet.
  • When the butter/oil is hot, place your fillets in the pan skin side up, and let them cook for about 2-3 minutes. (If you get any sticking, add more oil/butter to the pan)
  • Then, flip the fish (should be a nice golden brown on top after flipping), and cook for another 2-3 minutes.
  • Plate, devour, and enjoy!

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