Description
Make your fresh trout taste amazing with this simple recipe. You’ll get a perfect mix of old-school cooking and modern flavors. The result? A crispy outside and tender, flaky inside.
This pan-fried trout recipe uses buttermilk and potato flakes to create an extra crunchy coating that will impress all but one of these fish skeptics. The whole thing takes less than 20 minutes to prepare and cook. You can make it for a quick weeknight dinner or serve it at your next dinner party.
Ingredients
- 2–4 fresh trout filets.
- 1 cup buttermilk.
- 1 cup instant mashed potato mix (or flour as substitute).
- 2–3 tablespoons avocado oil (or regular cooking oil).
- 1 tablespoon butter.
- Salt and pepper to taste.
- Seasonings (garlic powder, dried basil, or your preferred fish seasoning).
For Bang Bang Sauce (optional):
- 1 cup mayonnaise.
- ½ cup Frank’s Original RedHot Sauce.
- ½ cup Sweet Chili Sauce.
- ¼ cup Worcestershire sauce.
Instructions
- Pat the trout filets dry with paper towels really well.
- Add buttermilk to a mixing bowl and dip the filets until they’re coated completely.
- Put potato flakes on a large plate or in a ziplock bag.
- Take filets from buttermilk and coat them really well with potato flakes.
- Heat your avocado oil and butter in a large skillet over medium-high heat.
- Add the coated filets to the hot oil and cook for 3-4 minutes on each side.
- Flip them gently and cook until the fish breaks apart easily with a fork.
- Mix all sauce ingredients in a bowl until smooth to make your Bang Bang sauce.
Notes
Temperature Control: Keep your heat at medium-high and lower it if the pan gets too hot.
Doneness Test: Look for opaque flesh that flakes easily with a fork.
Storage: Your leftover fried trout stays fresh in an airtight container for 2-3 days in the fridge.
Oil Choice: Avocado oil works best because of its high smoke point and health benefits.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Frying