+
0 (0)

Categories: Fish and shellfish, Main courses

Pan-fried trout

Pan-fried trout
Los Angeles Times

Got your campsite reservations at Doheny, Dockweiler or Leo Carillo? Or, since trout season is here, maybe you've snagged a lakeside spot in the eastern Sierra? Prime tent or RV spots may be harder to score than a table at ... Read more

Total time: 40 minutes, plus heating time for the coals | Serves 6
  • 1/2 cup flour
  • 1/2 cup cornmeal
  • Salt
  • Freshly ground black pepper
  • 6 (10 to 12 ounces each) trout, scaled and cleaned
  • 2 lemons, cut into 1/8-inch-thick slices
  • 2 tablespoons capers
  • 12 sprigs parsley
  • Bacon grease, butter or shortening for frying

Step 1Prepare coals in a fire pit or grill. Meanwhile, in a shallow baking pan, mix the flour and cornmeal with one-half teaspoon salt and one-fourth teaspoon black pepper.

Step 2Season the cavity of each fish with a good pinch each of salt and pepper. Place three to four lemon slices, 1 teaspoon capers and 2 sprigs of parsley inside each cavity; seal with a toothpick.

Step 3Season the outside of each fish with a good pinch each of salt and pepper, rubbing the seasoning evenly over each fish. Dredge each fish in the flour mixture and set aside in a cool place while the coals heat.

Step 4When the coals are completely covered with a thin layer of white ash, spread them in the ring or grill, leaving some mounded in the center. Heat a cast-iron skillet on a rack a few inches above the coals. When the skillet is medium hot (you will be able to hold your hand 6 inches above the skillet for several seconds), place a couple tablespoons of bacon grease (or butter or shortening) in the skillet and allow it to coat the bottom completely.

Step 5Place two or three fish in the skillet -- do not crowd the pan -- and fry on one side until golden brown, 6 to 7 minutes. Allow the fish to sizzle gently but consistently; if it fries too quickly, the skin will burn before the fish is cooked. If the pan is too cool, move it closer to the coals; if too hot, move the pan farther from the coals. Add additional grease as necessary to keep a light film on the bottom of the pan. Turn the fish over and fry the fish on the other side, another 6 to 7 minutes. Repeat with the remaining fish. Remove toothpicks, and serve immediately.

Each serving:
424 calories; 39 grams protein; 17 grams carbohydrates; 1 gram fiber; 21 grams fat; 7 grams saturated fat; 193 mg. cholesterol; 619 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and shellfish
Grilled sardines with white bean salad and pesto
Crab salad
Mediterranean ceviche
Roasted salmon with pistou