Pan-Fried Trout

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This past Saturday, we drove 2 hours one way to purchase an All-clad food mill for a different recipe of Anne's. We happened upon a fish monger who had trout, so I bought some. I made the trout and her yukon gold mashed potatoes and my family went wild! Hubby said he wants me to drive back to this fishmonger every month now. Thanks, Anne - it was outstanding!!!

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This has become a staple in our house!! We can't get trout, so I usually use cod. Absolutely packed with flavor! Even my 2 year old asks for more! : I have also tried this with regular homemade bread crumbs (parents of toddlers always have crusts! and it was amazing! I mix up some mayo, horseradish, and sweet relish for tartar sauce on the side.

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very good, everyone including my kids enjoyed the flavor.

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My husband is not a fan of trout or any fish. He will eat it but doesn't really like it. When I made this recipe from trout that he caught fresh that day he could not get over how much he like it!

Trout is hard to get all of the bones out of but once you figure it out its not so bad. I deboned all of them and cooked them exactly according to recipe. Now its a family favorite. They all feel like we have been out to a restaurant when I make this.
Thank Anne! Love your spirit in the kitchen and great recipes!

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this is really great.we james and his wife shari love this.we live right across the street from the allegany river.we catch trout when we want.thanks for the great ones here.keep cooking,your great.i cooked my whole life.i lived in spain,italy,germany,holland,us,i love to cook.james calls me a super chef.i cook the best food ever. james and shari

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This was so good. I used panko bread crumbs and loved all the herbs and garlic mixed in for the topping. I felt like this really did come from a chef at a fine restaurant. It was absolutely delicious!

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I didn't have any trout and saw this episode on tv this afternoon. I thought since I had taliapia filets I would use those instead. It was so good. I also did the green bean receipe as well. I followed receipe exactly other than type of fish.

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Made it following recipe exactly. It was really good. You don't have to keep the head and tail on if you don't want to. If you go to a really good fish market you don't have to worry about the bones. Very tasty, loved it, will have again.

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I have never cooked a whole trout before, so I decided on this one for my maiden voyage. Very good, mild, and flavorful cooked this way. I can't say it was a home run, but very very good.
Notes:
1. The bone thing is a little intimidating. Run your finger over the flesh and pull as many of the fine ones out as you can - I used needle nosed pliers. I finally gave up because there appeared to be so many that I decided to pick them out during dinner rather than tear up the flesh with the pliers. However, the finer ones seemed to have literally melted during cooking because we didn't pull any during our eats.
2. The flesh gets really tender during cooking, so the skin really helps keep it all together. I suggest putting it in the pan skin side up first, then flip it so that when you pull it out of the pan you don't have to flip it a third time. It wants to fall apart and you may give up on trying the keep the head on. I recommend two hearty spatulas for moving the old boys around.
3. This recipe would also work well with other fish-- I'm certain of it. Sole or halibut.
4. A nice LARGE saute pan is your friend here, and a sheet pan with rack on top is where the fish need to be wait as you move through each one.
5. Final note: A little stinky in the house. I'm just saying is all...
All in all I will do this recipe again.

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Unreal how quick and simple this recipe is and the absolutely perfect results it yields! My hubby who abhors cooked fish just loved it (though the heads and tails had to go for him to try it - all good for stock though! I didnt get to try the sauce as I made a hollandaise sauce. I think your show is one of the best on the FN for teaching techniques and tips, perfect for beginning cooks and lively enough to keep the interest of more experienced ones. Thanks!