Although it may seem daunting to some, pan-frying is a quick and easy way to cook trout fillets. The aim is to obtain a nice, crisp skin on the fish, which is best achieved by not moving the fillet around too much during the cooking process. Turning the fish over more than once during cooking will lower the cooking temperature and result in soggy skin. When pan-frying fish it is also important not to have too many pieces of fish in the pan at the same time, so cook in batches if you need to.
Metric
Imperial
- 1 trout fillet, skin on
- 1 tbsp of olive oil
- 1 knob of butter, optional
- lemon juice, freshly squeezed, optional
Method
Variations
For a richer flavour, add a knob of butter at the end of cooking and finish with a squeeze of lemon juice for a little acidity to complement the fish, or you can keep it simple and go without if preferred.
If you prefer to eat fish without the skin, simply remove it before cooking and proceed as above. When the fish is golden brown, turn over and finish cooking on the other side.
The choice of sides for trout is endless, but some simple buttered new potatoes and samphire work a treat.
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