Trout is very affordable, it’s mild, so it doesn’t taste “fishy”, one medium sized fish is the perfect portion for one person and like I said earlier, it’s on the table in no time. Normally, we just serve it with a wedge of lemon and a sprinkling of fresh herbs, since lemon and seafood are such a lovely pairing. When I have a little extra time, I like to make a lemon butter sauce. It’s creamy, tangy and “buttery” of course. I’ll share a recipe for that whenever I feel up to it. However, it’s so delicious plain and simple, that you don’t need a sauce to enjoy it.
Whenever I ask Sergi to pick up some trout at the store, he is more than happy to oblige, since this is his favorite seafood preparation too. I love when our taste buds match up. I really hope Nathaniel will grow up to like it too.
Serves: 2-4
Ingredients
- 2 rainbow trout, about ¾ lb each
- 1 Tablespoon oil
- 1 Tablespoon butter
- freshly squeezed lemon juice
- fresh parsley, chives, dill, minced
Seasoned flour:
- ¼ cup flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon Old Bay seasoning
- ½ teaspoon dry herb mix (thyme, basil, oregano, parsley, etc.)
Instructions
Butterfly the fish.
Butterflying a fish basically means that you are removing the backbone and ribs of the whole fish. This opens up the fish like a book, creates more surface area, flattens out the fish and also removes most of the bones. I think it makes a really nice presentation too.
You don't have to use the butterfly method for this recipe though. It will work just a as great if you use regular fish fillets.
How to Butterfly the Trout:
Most whole fish that are sold at the grocery store already have the insides removed. Cut off the head and the fins. You can also cut off the talk, but I like to leave it on just because I think it looks cool. A good boning knife and kitchen scissors are the best tools for this job.
Insert the tip of the boning knife right underneath the bones in the ribcage. Since the knife is so thin, somewhat flexible and sharp, it does a beautiful job. Keep the knife as close to the bones as you can and cut upward and then keep moving toward the tail until you have separated the fish ribcage from the flesh.
When you get to the center of the fish, the ribcage should be very easy to remove. You can use your kitchen scissors or the knife to help out in places where the bones need a little help. When you get to the belly part of the fish that is still intact, keep slicing it open, following the incision that was made by the fishmonger when they removed the insides of the fish. Continue cutting using the boning knife in between the ribcage and the flesh of the fish, until you get to the tail.
Use the kitchen scissors or the knife to cut off the bone near the tail.
You will be left with a smooth and flat surface on the fish. Run your fingers along the flesh of the fish and feel for any bones that may still be left in the fish. Remove them with your fingers or use tweezers.
Making the Seasoned Flour:
Coating the fish in flour will help keep it from sticking to the pan, the flour seals in moisture and helps keep the fish moist as it's cooking and most importantly, the flour will help make the fish extra crispy and golden brown.
To maximize the flour's usefulness, I also like to season it very liberally, so that the fish gets plenty of flavor too. If the fish that you are using is thick, season the fish as well as the flour.
Make the seasoned flour by combining the flour with all the seasonings in a rimmed pan, plate, etc. These are the seasoning that I like to use, but you can get as creative as you like and adjust it to your taste preferences.
Since we make this dish very often, I will double the recipe for the seasoned flour and set half of it aside to use another time. Don't save the flour that you've dipped the fish into already, though. Mix it up, save part of it and then proceed with the recipe. You can also use this seasoned flour for chicken, pork or beef. It's very versatile.
Pan Frying the Fish:
Heat half of the oil in a large skillet on medium high heat. When the oil is hot, add half of the butter. Dredge one of the trout in the seasoned flour on both sides, tapping off all the excess flour.
Place the fish flesh side down in the hot skillet. Cook for about 3-5 minutes, uncovered, until the fish is golden brown.
Carefully flip the fish over onto the skin side and cook for about 3-5 minutes.
Take the fish out of the skillet, wipe out the skillet and repeat with the second fish. Serve the fish with freshly squeezed lemon juice and fresh herbs.
Source:
http://www.olgasflavorfactory.com/olgastips/kitchen-tips/pan-fried-butterflied-trout/
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