Food Network
Home> Recipes> Seafood>
Pan-Fried Trout Recipe

Pan-Fried Trout

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (37)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 37

Showing 11-20 of 37

Sort by:

Newest

  • on February 14, 2012

    Flag

    This was delicious. The fish was quite brown after 6 minutes on the first side, so I may cut the time next time and go a little longer on the second side. I was also looking for the butter quantity but used about 4 TBS. I added in a little white wine and capers.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 30, 2011

    Flag

    Great recipe. Made it twice now. We needed more breading than the recipe called for. Also, we skipped the oven thing as the fish stayed warm enough on their own for our two-person dinner.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 14, 2011

    Flag

    Delicious, quick and easy. One thing though - am I blind about the butter? Couldn't see anywhere where it said how much. I used 4tbps and a quarter cup of white wine and capers for the sauce. SOOOOOOO delicious! Also used seasoned panko breadcrumbs as someone suggested and fileted steelhead trout which I bought accidentally thinking it was salmon (similar color and sized filet. Having no idea what to do with this fish, I looked up recipes and this was great. Will definitely make again. Thanks Anne!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 15, 2011

    Flag

    This is fantastic and really simple to make! I just did a couple of things a little differently. I used seasoned panko bread crumbs because I prefer a "crunchier" texture topping and didn't have the fresh herbs on hand. I also made additional toasted bread crumb topping with the leftover breadcrumbs from dredging in the frying pan with extra virgin olive oil. And, I added capers to the lemon butter sauce. This was so good I even ate the fish skin, which I NEVER, EVER do! This is another great recipe from Anne Burrell.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 05, 2011

    Flag

    Did not care for the taste the Dijon gave the trout, it overpowered the delicate taste of the fish. Also, the cooking time was off, it did not take that long to cook.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 01, 2011

    Flag

    A friend came in with a trout and gave it to me. I always go to Anne's recipes first and found this easy but very delicious recipe. I had fresh oregano, but had to use dry parsley. I ran out of Dijon, so I added some spicy mustard. It came out wonderful and I found myself picking the bread crumbs out of the pan to eat!

    Anne, you are da bomb!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 29, 2011

    Flag

    This was so easy and absolutly delicious! I had my husband, my mom, mom's boyfriend and "grandma" over for dinner, and I impressed them big time (and they are a very tough crowd. It was the first time I've tried a whole fish, and I will do it again. Thanks Anne, you are awesome!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 24, 2011

    Flag

    Was not looking forward to a Trout Dinner. Fisherman brought one home from the lake and everyone wanted to try it. Looked for a great recipe. Saw the reviews on this one and knew I could trust this recipe from Anne Burrell. She is fantastic! and this recipe is the bomb! Everyone raved and ate it all up, well before the steaks we were also serving. I wouldn't hesitate to make this again and would try it on some other types of fish as well.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 16, 2011

    Flag

    Awesome recipe! My bf and I ended up with a TON of lake trout (charter fishing trip and were unsure if we could find a recipe that would make us want to eat all that fish. This was unbelievable good, nice crunchy texture, not too salty (which is hard to find-as long as you go easy on the "salt to taste"- and honestly, we think we may just stick to this recipe for all the rest of the trout we have. We had it with steamed asparagus and roasted potatoes. If you are unsure whether you, or your dinner guests, will like fish, definitely try this recipe!

    As a side note, I ran out of Dijon mustard and used half brown spicy mustard. Not sure what the difference is, if there is one, but the substitution didn't have a negative effect on taste!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 07, 2011

    Flag

    I only cooked one trout, for a single serving. This was quite tasty. I will definitely make it again for myself.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.