Fried trout
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The distinctive flavor and crispy crust of this fried trout come from a savory breading made with chopped fresh herbs, spices, and lemon zest. To ensure it adheres well, brush the trout with a mixture of Dijon mustard and lemon juice. Fry in olive oil until golden brown and immediately transfer the fish to paper towels to remove excess oil. The trout turns out delicious, crispy on the outside and juicy on the inside. When serving, drizzle with a quick sauce of butter and freshly squeezed lemon juice for a bright, citrusy flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 trout (280-300 g each) with heads and tails, gutted, washed and dried
- 1.5 cups breadcrumbs
- 1 clove garlic, crushed
- 2 tbsp finely chopped parsley
- 2 tablespoons finely chopped oregano leaves
- A pinch of crushed red pepper flakes
- Juice of 3 lemons and zest of 1 lemon
- 0.5 cup Dijon mustard
- Extra-virgin olive oil
We recommend
Recipes with similar ingredients: salmon, breadcrumbs, lemon juice, Dijon mustard, red pepper flakes, oregano
Cooking the dish according to the recipe:
- In a wide flat plate, mix breadcrumbs, garlic, parsley, oregano, red pepper flakes, zest of one lemon and salt to taste.
- In a small bowl, combine the mustard and the juice of one lemon. Brush both sides of the trout with the mustard mixture. Coat both sides of the fish with breadcrumbs and press firmly to adhere.
- Preheat oven to 120°C.
- Heat about 1/4-1/2 inch of olive oil in a large skillet over medium-high heat. Add the fish and cook for about 6-7 minutes. Carefully flip the trout and cook on the other side until golden and crispy, about 2-3 minutes. Remove the trout from the skillet and drain on paper towels to remove excess oil. You'll likely need to fry the four trout in several batches. After the first batch is done, transfer it to a warm oven to keep the fish warm..
- Once all the fish is fried, drain the oil and breadcrumbs from the pan. Add the butter and remaining lemon juice and stir until the butter melts. Season with salt to taste and reduce the sauce by about half. Transfer the fish to a serving platter, drizzle with the lemon butter sauce, and serve.
Categories:
Similar recipes
