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    Home » Seafood

    Pan Fried Rainbow Trout

    Published: May 8, 2020 · Modified: May 22, 2023 by Tammy Circeo · This post may contain affiliate links · 4 Comments

    Yum
    Jump to Recipe Print Recipe

    When I'm feeling a bit bereft in the menu planning arena, I'll often ask my husband what he would like. He either says, "I'll eat whatever you make" or he answers emphatically with, "Pan Fried Rainbow Trout."

    Pan Fried Rainbow Trout on a vintage platter

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.


    My husband can't name "fishing" as one of his hobbies so we are grateful that our local grocery store has such a wonderful fish counter. The rainbow trout is so fresh and simply beautiful.

    Two whole trout on a vintage platter ready to be filleted

    I filleted my own fish!

    The fishmongers at my grocery store are so willing to fillet, debone, and prepare any seafood as I wish. But I wanted a go at it. So I bought the whole fish, listened to the instructions that my fishmonger gave, and set about learning how to remove the skeleton myself.

    The fishmonger gave me lots of good advice, but I also consulted the internet. Although the carcasses aren't as pristine as they should be, I was a little proud of my first attempt. But next time, I'll probably leave it to the fishmonger and maybe beg for a hands-on lesson. Or ten.

    Two filleted whole rainbow trout on a cutting board

    Coating the fish with spiced cornmeal ... this is the THING!

    To make pan fried rainbow trout, I season the fillets with smoked paprika, granulated garlic, salt, and pepper ... mixed into cornmeal.

    Corn meal with spices on a vintage platter

    Cornmeal or masa harina?

    Use a fine cornmeal or do as I do and use Masa Harina.

    Masa Harina is cornmeal that is used in Mexican cuisine. It has been treated to remove the hulls from the kernels which makes it softer and easier to digest. This is the corn meal used to make corn tortillas. I tend to use it whenever I want to use cornmeal ... even when I make Crunchy Cast Iron Cornbread.

    Coating the filleted trout with the spiced cornmeal crust

    Coat the fish on both sides with the seasoned cornmeal.

    Two sides of trout coated with cornmeal

    Cover the bottom of the skillet with oil, then lay the fillets in flesh side first. Once it's browned, turn it over carefully with a fish spatula, and brown the skin side. Some people love to eat the skin ... my grandkids fight over it.

    Two trout fillets in a cast iron skillet

    The simple sauce for pan fried rainbow trout

    Juiced lemon halves

    The sauce that goes with Pan Fried Rainbow Trout is so simple. A bit of lemon juice goes into the pan to reduce, then you put in a knob of butter, stir it around, and pour it over the trout.

    Serve it with buttered rice or any roasted or sauteed vegetable ... like beans, broccoli, cauliflower, or mashed peas.

    A vintage platter filled with fried fillets and lemon wedges

    Other recipes you might like:

    • Honey Mustard Salmon
    • Trout with Chanterelles
    • Cod with Tomato Wine Sauce

    Recipe

    A blue and white platter with 4 trout fillets garnished with lemon wedges and parsley

    Pan Fried Rainbow Trout

    Tammy Criceo
    When I'm feeling a bit bereft in the menu planning arena, I'll often ask my husband what he would like. He either says, "I'll eat whatever you make" or he answers emphatically with, "Pan Fried Rainbow Trout."
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Dinner
    Cuisine American

    Ingredients
      

    • 2 rainbow trout filleted
    • ⅓ cup fine cornmeal or masa harina See notes
    • ½ teaspoon smoked paprika
    • ½ teaspoon granulated garlic
    • salt and pepper to taste
    • avocado oil or other high-heat oil
    • ½ cup lemon juice
    • 2 Tablespoons butter

    Instructions
     

    • Mix the cornmeal or masa harina with the smoked paprika and granulated garlic, salt, and pepper.
    • Coat each trout fillet with the seasoned cornmeal.
    • Heat a large cast-iron skillet (or stainless steel) over medium to medium-high heat. Add oil to cover the bottom of the skillet.
    • Lay each trout fillet into the skillet flesh side first. Let it brown, then turn it to the skin side. Allow it to cook till the fish lightly flakes.
    • Remove the fillets to a platter and carefully pour the the lemon juice in the skillet. It reduces fast! Turn off the heat, then add the butter and swirl it around to incorporate it into the lemon juice.
    • Pour the pan sauce over the fillets and serve with extra lemon wedges.

    Notes

    This recipe states "2-4 servings" and calls for 2 Rainbow Trout. Some people can eat a whole trout. Others can only half of one. Take into consideration the appetites of those you are serving!
    Masa Harina is cornmeal that is used in Mexican cuisine. It has been treated to remove the hulls from the kernels which makes it softer and easier to digest. This is the corn meal used to make corn tortillas. I tend to use it whenever I want to use cornmeal.
    Keyword pan-fried trout, rainbow trout, trout
    Yum

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    About Tammy Circeo

    Reader Interactions

    Comments

    1. Ammon

      April 12, 2022 at 6:45 am

      I just started fishing. I'm catching a lot of trout so I'm going to try this recipe out soon. Someone cooking trout on YouTube said to always cook the skin side first because that renders the fat into the meat and improves flavor. What's your rationale for cooking the flesh side first? Thank you!

      Reply
      • Tammy Circeo

        April 13, 2022 at 8:39 am

        I find it easier to keep the fish from falling apart when I flip it if I sear the flesh side first, then let it finish cooking through with the skin side down.

        Reply
        • Chris

          September 23, 2023 at 2:12 pm

          Frying the flesh side first also allows a golden crust to form before the fish is fully cooked, then flipping it finishes it off.

          Reply
          • Tammy Circeo

            October 01, 2023 at 8:17 pm

            Absolutely, Chris. It is just more efficient.

            Reply

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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