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Fried Trout

Fried Trout

Small trout up to about 1lb in size often taste best lightly fried in butter. This has to be the easiest and quickest way to cook a trout.

  • 1 or 2 whole 1 1b Trout (cleaned, head can be on or off but gills must be removed)
  • 2 oz Butter
  • 1 Beaten Egg (optional)
  • 1 Plate of Flour
  • Salt and Pepper to season the flour

Make sure the trout are clean and dry. Cut a few diagonal slashes along each side and then dip in the beaten egg (if using) and roll in the seasoned flour until covered.

Heat the butter in a frying pan until bubbling and then fry the trout for about 5 minutes each side until golden brown and cooked on the inside.

Serve with a slice of lemon for a slightly fresher, livelier taste.

NOTE: If you like to eat the fish skin, make sure you remove all the fish scales before cooking.