Simple Pan-Fried Trout

Capture the essence of a simple and memorable fishing adventure with this delightful recipe for Pan-Fried Trout. Felicia Cummings from Raymond, Maine, shares the story of how she and her husband improvised a meal during their getaway by catching fresh trout and cooking them on a portable grill. This recipe has been cherished ever since. The trout fillets are coated in a flavorful mixture of Parmesan cheese, bacon-flavored crackers, cornmeal, and seasonings before being pan-fried to perfection. Serve these golden and crispy fillets with lemon wedges and a sprinkle of minced chives or parsley for a refreshing touch.

INGREDIENTS:

• 4 lake trout fillets (about 8 ounces each)
• ½ cup grated Parmesan cheese
• ½ cup bacon-flavored crackers, crushed
• ½ cup cornmeal
• ¼ to ½ teaspoon garlic salt
• Dash of pepper
• 2 eggs
• ½ cup milk
• ½ cup canola oil
• Lemon wedges and/or minced chives or parsley (optional)

PREPARATION:

1. Rinse the trout fillets in cold water and pat them dry with paper towels.
2. In a shallow bowl, combine the grated Parmesan cheese, crushed bacon-flavored crackers, cornmeal, garlic salt, and pepper.
3. In another bowl, beat the eggs and milk together.
4. Dip each trout fillet in the egg mixture, ensuring it is well-coated, then gently roll it in the crumb mixture, pressing lightly to adhere the crumbs to the fish.
5. In a large skillet, heat the canola oil over medium heat. Fry the coated trout fillets for 3-4 minutes on each side or until the fish flakes easily with a fork and the coating is golden and crispy.
6. Remove the fillets from the skillet and place them on a paper towel-lined plate to drain excess oil.
7. Serve the Pan-Fried Trout hot, garnished with lemon wedges and/or minced chives or parsley, if desired.

YIELD: Makes 4 servings

PREP/COOK TIME: 20 minutes total

SPECIAL INSTRUCTIONS:

• If you don’t have bacon-flavored crackers, you can use regular butter crackers or saltine crackers instead. You can also add a pinch of smoked paprika or dried herbs, such as thyme or oregano, to enhance the flavor of the coating.
• Adjust the amount of garlic salt according to your preference for seasoning.
• Feel free to substitute other types of trout or fish fillets based on availability and personal preference.
• Serve the Pan-Fried Trout with your favorite side dishes, such as steamed vegetables, roasted potatoes, or a fresh salad.

TIPS:

• Ensure the trout fillets are dry before coating them with the egg mixture to help the crumbs adhere better.
• Use a spatula or tongs to carefully flip the fillets during frying to avoid breaking the coating.
• For a healthier alternative, you can lightly spray the coated fillets with cooking spray and bake them in a preheated oven at 400°F (200°C) for 10-15 minutes or until cooked through and crispy.

Celebrate the joy of fishing and the simple pleasures of the great outdoors with this delightful Pan-Fried Trout recipe. Felicia Cummings from Maine shares her treasured recipe that originated from a memorable fishing experience. The lake trout fillets are coated in a delicious blend of Parmesan cheese, bacon-flavored crackers, and cornmeal, creating a crispy and flavorful exterior. With a quick pan-fry, the fillets become tender and flaky, ready to be enjoyed with a squeeze of lemon and a sprinkle of fresh herbs. Whether you’re reliving a fishing adventure or simply craving a delicious fish dish, this Pan-Fried Trout is sure to satisfy your taste buds.