0 (0)

Categories: Fish and Shellfish, Mains

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
Roasted fillet of white sea bass en escabeche
Pickled sardines on toast with artichoke puree, tomato and black olive
Braised sea bass with black olive vinaigrette
Shrimp Club Sandwiches With Chipotle Mayonnaise