Panfried Trout
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 741
- Total Fat
- 41
- Saturated Fat
- 11
- Carbohydrates
- 20
- Dietary Fiber
- 5
- Sugar
- 1
- Protein
- 71
- Cholesterol
- 219
- Sodium
- 929
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
Four 12-ounce whole trout, boned and pan ready
4 sprigs fresh sage
Kosher salt and freshly ground black pepper
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
Directions
- 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.