Recipe By Anonymous
Published Jul 23rd
Prep 20m Cook 12m Additional - Ready In 32m
Servings 4 servings Calories 711.2

There couldn’t be a better way to prepare freshly caught wild brook trout. Serve with a side of creamy mashed potatoes and steamed Swiss chard.

Recipe Ingredients

  • 4 whole (12 ounce) trout, cleaned with tails and heads on
  • ½ cup all-purpose flour
  • ½ cup cornmeal
  • ⅓ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 2 lemons - cut into wedges, for garnish

Cooking Directions

  1. 1 Remove gills from fish and discard. Rinse fish under cold water.
  2. 2 In a large skillet heat oil over medium heat.
  3. 3 In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Serve garnished with lemon wedges.

Nutrition Facts

  • Calories 711.2
  • Carbohydrate 29.8 g
  • Cholesterol 194.9 mg
  • Fat 33.2 g
  • Fiber 4.2 g
  • Protein 73.4 g
  • Saturated Fat 5.4 g
  • Sodium 763.8 mg
  • Sugar 0.1 g


  1. I read some reviews noting the smoking of the oil in a very hot pan this is probably because olive oil as called for in the recipe has a low smoking point. Using grapeseed oil can prevent this problem. It also has a very neutral flavor and is as high in antioxidants as olive oil.
  2. My friend Karen asked me to review this recipe for her. According to Karen and her hubby this dish was fantastic. The coating was light and crispy and she followed the recipe as written. She'll be doing this one again!
  3. A cracking recipe I love the crispy skin. I used normal flour instead of cornmeal and it worked really well. Thanks
  4. This didn't turn out the way I had expected. I'm not much a fish eater but am trying to incorperate it into my meals frequently since fish is so healthy. I'm always looking for a recipe that will distract me form the original taste of the fish. I was given some fresh trout from some - Read more ...
  5. Very good. The oil started smoking so I turned down the heat to med. high. I didn't need tarter sauce. Very yummy and easy.
  6. Perfect! My husband brought two trout home this weekend and I was at a loss on how to prepare it. Then I remembered and knew my answer would be there. I did a search for trout and the first recipe that came up was this one. I printed it out took it to the - Read more ...
  7. This is the kind of recipe that is great for folks who know nothing about cooking trout or cooking in general for that matter (me;) I love these very basic recipes. The trout turned out moist and very delicious with mashed potatoes and green beans as side dishes. Good old fashioned fool-proof cooking. Gotta love - Read more ...
  8. This is the only recipe I use when I buy Trout. I also cut the heads and tail off before cooking the black smoke is also a tiny problem so be prepared. I tend to cook it at a lower temp for a little bit longer so as not to have the smoke. This tastes - Read more ...
  9. This was a very tasty way to prepare rainbow trout. I had never made it before but my grandmother used to prepare it like this whenever my grandpa brought trout home from fishing trips. I did cut off the heads and tails before frying. Also frying the fish on high heat generated a lot of - Read more ...
  10. This is the easiest way to pan fry fish that I can think of. Not only does it work for trout but for many other fish as well. The ingredients are those usually found in the pantry.