0 (0)

Categories: Fish and Shellfish, Mains, Quick and Easy

Pan fried trout

Pan fried trout
Bob Chamberlin / Los Angeles Times

It's dawn, and you're camped at a small creek in the Sierra Nevada foothills, just south of Mammoth, a few hours from the chaos of Los Angeles. Maybe you're at Rock Creek, maybe McGee Creek. The quaking aspens and pine ... Read more

Total time: 15 minutes | Serves 2
Note: Adapted from a recipe by Michael Cimarusti.
  • 6 to 8 slices bacon
  • 2 (½- to 3/4-pound) whole trout, cleaned and scaled
  • Salt and pepper
  • Flour
  • 1 to 2 tablespoons butter
  • 1 lemon

Step 1In a cast-iron skillet, render the bacon over a low and sweet fire. Remove and drain the bacon, leaving the fat in the pan.

Step 2Season the trout with salt and pepper, and flour the trout lightly. Add the trout to the skillet and fry in the bacon fat until crisp and golden-brown, 3 to 4 minutes. When the fish is nearly cooked, add the butter to brown and squeeze the juice of the lemon into the skillet.

Step 3Remove the trout from the pan and spoon some of the brown butter over the fish. Serve the trout with the reserved slices of bacon.

Each serving:
Calories 779; Protein 53 grams; Carbohydrates 3 grams; Fiber 0; Fat 60 grams; Saturated Fat 21 grams; Cholesterol 200 mg; Sugar 2 grams; Sodium 752 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and Shellfish
Gravlax with dill mustard sauce
Squid salad with shaved fennel and arugula
Whole fish roasted in sea salt with aromatic herbs
One-pot shrimp steamer