Panfried Trout with Lemon
You'll only taste wild trout if you catch them yourself -- all others are farm raised.
- Servings: 8
Source: Martha Stewart Living, June 1995
- 8 medium brook trout, gutted and cleaned, about 9 or 10 ounces each
- 3 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 4 lemons, cut into 1/4-inch rounds
- 4 1/2 teaspoons butter
- 4 1/2 teaspoons olive oil
- 4 1/2 teaspoons sesame oil
Rinse trout, and pat dry. Combine 2 teaspoons salt, 1/4 teaspoon pepper, and flour on a plate. Season insides of fish with remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Insert 3 slices of lemon inside each fish, and dredge in flour; shake off excess.
Heat 1 1/2 teaspoons butter, 1 1/2 teaspoons olive oil, and 1 1/2 teaspoons sesame oil in an 11-inch skillet over medium-high heat. Add 3 trout, arrange 4 or 5 lemon slices around fish, and cook until golden brown, about 5 to 6 minutes. If lemon slices begin to burn, put them on top of fish. Turn fish, and cook until it has a golden crust and is flaky and moist, about 5 to 6 minutes more.
Remove fish from skillet, and keep warm wrapped in foil. Repeat twice with remaining trout, butter, oils, and lemon slices. Serve fish with some of the cooked lemon slices.