Reviewed: Feb. 29, 2012

I loved this recipe. I love lemon. My husband is not a fan, but he doesn't like lemon as much as I do. I agree with other reviewers that there was a large amount of flour left over. The only thing I will modify next time is to reduce the flour. I will do everything else the same. Yummy!!!

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Reviewer:

Melinda

Reviewed: Jan. 26, 2012

I have made this recipe several times now, and I would give it five stars except, like others, I think it turns out much better if the ingredients are adjusted. Like many, I use only 1/2 cup flour, and there is still plenty. I left the rest of the spices the same. I also think the pan should be heated to medium-high rather than medium, as it sears the flour and spices onto the fish much better and brings out the flavors more.

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Reviewer:

JMMerrifield

Reviewed: Dec. 16, 2011

Very good, super simple. A great way to cook trout!

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Reviewer:

MOMMA8

Cooking Level: Intermediate

Reviewed: Apr. 27, 2011

Delicious! My husband loved it and he doesn't normally eat anything breaded or fried. I cut the flour down to just what was needed to coat the filets but kept the seasoning amounts the same. I also sprinkled seasoning on the fish while it was marinating. We squeezed a bit more fresh lemon on them at the table.

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Reviewer:

kiry49

Cooking Level: Expert

Reviewed: Feb. 24, 2011

AWESOME RECIPE!! I did change some of the ingredients, but it turned out to be delicious! I use italian bread crumbs with pepper, lemon zest, cayenne pepper, salt and onion powder. And sometimes use salmon fillets instead of trout. I also marinate the fillets for 15-20 min in lemon juice (one lemon). And cook in about 2 tbs garlic-infused olive oil. I do this recipe regularly now!

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Reviewer:

Tanya S.

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

Reviewed: Dec. 22, 2010

quite good! I've never cooked fish before, and this was easy and tasty. I used 1/2 c flour and halved the spices, and there were still left over dry mix. Thanks!

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Reviewer:

JustHaveAcookie

Home Town: Oregon City, Oregon, USA

Living In: Newberg, Oregon, USA

Reviewed: Jun. 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.

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Reviewer:

Oh Mama

Cooking Level: Expert

Reviewed: Mar. 14, 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.

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Reviewer:

hobbitgirl

Cooking Level: Expert

Reviewed: Feb. 7, 2010

great!

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Reviewer:

MARIBEL86

Reviewed: Jan. 16, 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!

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