Panfried Trout

Total Time:
35 min
15 min
20 min

4 servings

  • Four 12-ounce whole trout, boned and pan ready
  • 4 sprigs fresh sage
  • Kosher salt and freshly ground black pepper
  • 1/2 cup stone mill ground cornmeal or all-purpose flour
  • 1/3 cup rendered bacon fat
  • 1 lemon cut into 8 wedges
  • Rinse the trout and pat very dry. Place a sprig of sage in the cavity of each fish and season the inside with salt and pepper. Close the cavity by threading a wooden skewer through the flaps. Season the outside of the fish with salt and pepper and dredge in the cornmeal. (If dredging in flour, pat off the excess.)

  • Heat two large skillets over medium high heat and divide the bacon fat between them. When the fat shimmers add the fish and fry until crisp and golden brown, about 4 minutes. Carefully flip the fish with a large flat spatula. Continue to cook the fish on the other side until just cooked though and golden, about 4 minutes. Transfer the fish to a platter and serve immediately with the lemon wedges.

  • Cook's Note: If your stove is equipped with a large griddle, the fish can also be cooked on it.

  • Copyright 2001 Television Food Network, G.P. All rights reserved

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