Italian · Dinner
Fried Trout Fillets
Trout fillets are dredged in seasoned flour, dipped in egg, coated in breadcrumbs and pan-fried until golden and crisp. Served with lemon and parsley, the crust stays crackling while the flesh underneath remains flaky, mild and moist.
$6
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
478Calories
40.9gProtein
26.1gFat
21.3gCarbs
1.2gSugar
1.6gFiber
870mgSodium
270mgChol
4.9gSat Fat
620mgPotassium
90mgCalcium
3.3mgIron
7.2mcgVitamin B12
8mgVitamin C
protein-rich
low-carb
gluten-free-adaptable
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the trout fillet dry and season both sides with salt and black pepper.
2
Dredge
Set up three dishes with flour, beaten egg, and breadcrumbs. Coat the fillet in flour, then egg, then breadcrumbs until fully covered.
3
Fry
Heat olive oil in a skillet over medium-high heat until it shimmers, about 1 minute. Lay the fillet skin-side up and fry 3–4 minutes until deep golden brown.
4
Fry
Flip carefully and fry the second side over medium heat for 3–4 minutes until golden and flesh flakes easily when pressed.
5
Plate
Transfer to a plate, scatter parsley over the fillet, and serve immediately with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g trout fillet
- 6 tbsp46g all-purpose flour
- 22 large eggs
- 2/3 cup70g breadcrumbs-dried
- 4 tbsp60ml olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
