Pan-Fried Trout
Show: Secrets of a Restaurant Chef
Episode: The Secret to Pan-Fried Trout
Rate This RecipeRead users' reviews (37)
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Average Rating:
Total Reviews: 37
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By ckenk77
Annandale, VA
on February 14, 2012
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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.
By jennyherritz_10...
Madison, WI
on December 30, 2011
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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.
By hbabs25_9781502
Central Florida
on December 14, 2011
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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!!!!
By karenw1101
Basking Ridge, NJ
on November 15, 2011
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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.
By ItsMeDeb
Missouri
on September 05, 2011
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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.
By tail11
on August 01, 2011
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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!
By paolastone61280
Hurdle Mills, NC
on July 29, 2011
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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!
By carolyn_1573763
Vista, CA
on July 24, 2011
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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.
By lindeye
Kalamazoo, mi
on July 16, 2011
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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!
By Nannieschicken
on April 07, 2011
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I only cooked one trout, for a single serving. This was quite tasty. I will definitely make it again for myself.