Pan Fried Whole Trout Recipe -
Pan Fried Whole Trout Recipe
  • READY IN 32 mins

Pan Fried Whole Trout

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    12 mins

    32 mins


  1. Remove gills from fish and discard. Rinse fish under cold water.
  2. In a large skillet heat oil over medium heat.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 17, 2006

A cracking recipe, I love the crispy skin. I used normal flour instead of cornmeal and it worked really well. Thanks

Most Helpful Critical Review
Jul 12, 2004

This didn't turn out the way I had expected. I'm not much a fish eater, but am trying to incorperate it into my meals frequently,since fish is so healthy. I'm always looking for a recipe that will distract me form the original taste of the fish. I was given some fresh trout from some friends, and decided to use this recipe thinking that the corn meal and cayenne pepper would give it that needed zing I was looking for. It didn't, the trout simply tasted like trout...I couldn't taste the spices at all, to my disappointment. I did give it 3 stars however, because the fish was perfectly moist and flaky.


44 Ratings

Jan 30, 2003

This was a very tasty way to prepare rainbow trout. I had never made it before, but my grandmother used to prepare it like this whenever my grandpa brought trout home from fishing trips. I did cut off the heads and tails before frying. Also, frying the fish on high heat generated a lot of smoke and caused my smoke alarm to go off. The fish got so black on the outside, and my home got so smoky, that I ended up completing the cooking in the oven. However, the result was a very tasty fish - my husband loved it, as well.

Jan 18, 2003

This is the easiest way to pan fry fish that I can think of. Not only does it work for trout but for many other fish as well. The ingredients are those usually found in the pantry.

Apr 01, 2003

This is the only recipe I use when I buy Trout. I also cut the heads and tail off before cooking, the black smoke is also a tiny problem so be prepared. I tend to cook it at a lower temp for a little bit longer so as not to have the smoke. This tastes really great.

Jan 29, 2004

Perfect! My husband brought two trout home this weekend and I was at a loss on how to prepare it. Then I remembered and knew my answer would be there. I did a search for trout and the first recipe that came up was this one. I printed it out, took it to the kitchen, prepared the trout and my husband loved it! I did too! Thanks, Lola, for the quick, simple, delicious recipe.

May 08, 2007

My friend Karen asked me to review this recipe for her. According to Karen and her hubby, this dish was fantastic. The coating was light and crispy and she followed the recipe as written. She'll be doing this one again!

May 06, 2003

This is the kind of recipe that is great for folks who know nothing about cooking trout, or cooking in general, for that matter (me ;) I love these very basic recipes. The trout turned out moist and very delicious with mashed potatoes and green beans as side dishes. Good old fashioned fool-proof cooking. Gotta love it.


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  • Calories
  • 711 kcal
  • 36%
  • Carbohydrates
  • 29.8 g
  • 10%
  • Cholesterol
  • 195 mg
  • 65%
  • Fat
  • 33.2 g
  • 51%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 73.4 g
  • 147%
  • Sodium
  • 764 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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